* Exported from MasterCook II *
Grilled Portobello Salad with Goat Cheese*
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
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3 tbsp Extra-virgin olive oil
3 tbsp Strong brewed tea
1 1/2 tbsp Balsamic vinegar
1 1/2 tbsp Italian flat-leaf parsley -- finely chopped
2 Clove garlic -- finely chopped
1/2 tsp Dijon mustard
1/2 tsp Dried marjoram
Salt & pepper -- to taste
4 lg Portobello mushrooms
4 c Curly lettuce -- red & green
dried & torn
3 oz Aged or fresh goat cheese
1 med Vine-ripened tomato; peeled -- seeded & diced.
Place a broiler pan about 6" from the source of heat; preheat the broiler
and broiler pan. In a large bowl, whisk together half the olive oil, the
tea, vinegar, parsley, garlic, mustard, marjoram, salt and pepper; set
aside.
Trim mushroom stems and reserve for another use. Wipe mushroom caps clean
with a damp paper towel. Brush the mushroom caps with the remaining olive
oil and season lightly with salt and pepper.
Place the mushrooms, rounded side facing up, on the preheated broiler pan
and broil until tender and lightly browned, 2-4 min per side.
While the mushrooms broil, add salad greens to the dressing and toss.
Arrange the greens on 4 individual salad plates. When the mushrooms are
done, cut them into thick slices and set them on the greens. Crumble
cheese over the mushrooms and scatter tomatoes over all. Add a grinding of
black pepper and serve.
Shared on rec.food.recipes by Judi M. Phelps, 6/17/95.
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Eileen
