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Grilled Portobello Salad

Yield 6 servings

Ingredients

Instructions

  1. Wash mushroom caps and drain well.
  2. Pour oil into a baking pan and heat it in a very hot preheated oven (450ºF).
  3. Add mushrooms and stir to coat them thoroughly with oil. Sprinkle with salt.
  4. Return the pan to the oven and cook 10 minutes or until the mushrooms are done.
  5. Remove mushrooms from the oven and slice them ¼ inch thick and pour vinaigrette over them. Toss gently and set aside for an hour. (Or store in the refrigerator for up to 2 days.)
  6. Serve the mushrooms on the greens, drizzle a bit more vinaigrette and top with sliced or crumbled cheese.

Courses Salad

Recipe by Harvest to Table at https://harvesttotable.com/grilled_portobello_salad_here/