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Print this Recipe    Grilled Portobello

Grilled Portobello Salad with Goat Cheese
Yield: 4 servings

3 T extra-virgin olive oil
3 T strong brewed tea
1 1/2 T balsamic vinegar
1 1/2 T Italian flat-leaf parsley; finely chopped
2 clove garlic; finely chopped
1/2 t Dijon mustard
1/2 t dried marjoram
salt & pepper; to taste
4 lg Portobello mushrooms
4 c curly lettuce; red & green washed, dried & torn
3 oz aged or fresh goat cheese
1 md 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.


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