Grilled Portobello Salad

Autumn into early wintry climate is a brilliant time to hunt out contemporary savory salad greens.

Arugula continues to be in the market now and mustard, mizuna, and cress are merely found out from late autumn to early spring.

Cultivated mushrooms, such for the reason that portobello, are easy to hunt out twelve months round, on the other hand their best natural season is fall and wintry climate.

So here is a very seasonal portobello and savory green salad. This salad fits grilled portobellos with wintry climate greens, your favorite vinaigrette dressing and a gentle sprinkling of goat cheese.

This is a great recipe to stick in reserve will have to you find yourself moderately long on grilled portobellos in the future.

Table of Contents

Creator Steve Albert

Yield 6 servings

Components

12 portobello mushroom caps
½ cup olive oil
½ teaspoon salt
Savory greens, akin to arugula, mustard, cress, mizuna
Aged goat cheese, akin to Crottin

Instructions

Wash mushroom caps and drain well.
Pour oil proper right into a baking pan and heat it in a highly regarded preheated oven (450ºF).
Add mushrooms and stir to coat them utterly with oil. Sprinkle with salt.
Return the pan to the oven and prepare dinner dinner 10 minutes or until the mushrooms are completed.
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 inside the refrigerator for up to 2 days.)
Serve the mushrooms on the greens, drizzle moderately additional vinaigrette and best with sliced or crumbled cheese.

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Grilled Portobello Salad – Harvest to Table