Related Blogposts
Bloggers, have you written about Grilled Portobello Mushroom Salad? Add a widget!
[edit] Ingredients
4 |
|
2 |
tablespoons Olive oil |
|
Bayou Blast see * Note |
1 ½ |
|
½ |
cup Balsamic vinegar |
2 |
teaspoons Minced garlic |
⅔ |
cup Small-diced grilled eggplant |
½ |
cup Chopped Calamata olives |
2 |
tablespoons Finely-chopped basil |
|
Salt to taste |
|
Freshly-ground black pepper to taste |
8 |
cups Fresh spinach stemmed, cleaned |
1 |
cup Chicory Farms feta cheese |
4 |
Italian Roma tomatoes split in half, |
|
and roasted |
1 |
Ten-inch round of grilled flat bread |
1 |
tablespoon Chopped parsley |
[edit] Preparation
Step 1 |
|
Step 2 |
Season the Portobello mushrooms with the olive oil and Bayou Blast. Place on the hot grill and cook for 3 to 4 minutes on each side. Remove from the grill and slice on the bias. |
Step 3 |
In a mixing bowl, whisk the extra-virgin olive oil and balsamic vinegar together. Add the garlic, eggplant, olives, and basil. Season with salt and pepper. Toss the spinach with the dressing. Season with salt and pepper if needed. Mound the greens in the center of the platter. Lay the mushroom slices across the top of the greens. Crumble the Feta cheese over the mushrooms. Garnish with the roasted tomatoes, flatbread and parsley. |
Step 4 |
[edit] Tools
[edit] About Grilled Portobello Mushroom Salad
Related Recipes
Balsamic Vinegar, Basil, Cherry Tomatoes, Extra Virgin Olive Oil, Onion
Balsamic Vinegar, Basil, Olive Oil, Pepper, Red Bell Peppers
Balsamic Vinegar, Basil, Black Pepper, Capers, Extra Virgin Olive Oil
Balsamic Vinegar, Basil, Green Beans, Kidney Beans, Olive Oil
Balsamic Vinegar, Basil, Black Pepper, Lemon Juice, Olive Oil
