Grilled Portobello Salad with Goat Cheese
Submitted by kmschilke
Broiled portobello mushrooms sliced over mixed greens tossed with Earl Grey tea vinaigrette and topped with creamy goat cheese and fresh tomatoes for an elegant vegetarian main.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minMeaty portobello caps broil until tender and caramelized, then get sliced thick over peppery greens.
The vinaigrette gets an unexpected floral note from brewed Earl Grey tea blended with balsamic vinegar and fresh parsley.
Crumbled goat cheese melts slightly from the warm mushrooms while diced tomatoes add juicy bursts of acidity.
Pro Tips
- Remove mushroom stems and save for stock or soup
- Wipe mushroom caps with a damp towel rather than rinsing to prevent sogginess
- Use aged goat cheese for tangy sharpness or fresh chèvre for milder creaminess
- Broil mushrooms rounded-side up first to prevent them from filling with liquid
Ingredients
Directions
Place a broiler pan about 6 inches from the source of heat; preheat the broiler and broiler pan. In a large bowl, whisk together 1 Tb 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 1 Tb 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 to 4 minutes 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.
Comments
Accidentally hit 4 stars. Haven't made the salad yet.