Grilled Portobello Salad
Author Steve Albert
Yield 6 servings
Ingredients
- 12 portobello mushroom caps
- ½ cup olive oil
- ½ teaspoon salt
- Savory greens, such as arugula, mustard, cress, mizuna
- Aged goat cheese, such as Crottin
Instructions
- Wash mushroom caps and drain well.
- Pour oil into a baking pan and heat it in a very hot preheated oven (450ºF).
- Add mushrooms and stir to coat them thoroughly with oil. Sprinkle with salt.
- Return the pan to the oven and cook 10 minutes or until the mushrooms are done.
- 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.)
- 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/