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July 2007 Issue
Grilled Portabella Salad
by Ronda L. Halpin
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Despite the tradition of the grill being the domain of hamburgers and steaks, there's no reason a vegetarian or someone wanting a lighter meal can't take advantage of the flavors of the flame. This month, I'm sharing a vegetarian salad that features plump Portabella mushrooms that have been kissed by the fire after enjoying a quick soak in a tangy vinaigrette.

The rest of the salad showcases fresh greens and sweet tomatoes. You could add some sliced green onions or cucumbers as well, if you'd like. Pair this salad with some crusty bread and a glass of chilled white wine and you will have a meal that's both light and elegant. Who knows? You might even have room for dessert!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .


Grilled Portabella Salad

  • 1/4 cup olive oil
  • 4 tablespoons red wine vinegar
  • 2 teaspoons grainy Dijon mustard
  • 1/8 teaspoon salt
  • 4 large Portobello mushroom caps
  • 4 ounces feta cheese, room temperature
  • 1 small bunch baby greens, stems trimmed
  • 16 grape tomatoes, halved
Whisk together the oil, vinegar, mustard and salt.

Place the mushroom caps on a plate, and drizzle them with half of the vinaigrette. Broil the mushrooms in a shallow ovenproof pan or grill on a rack for about 5 minutes (rounded side up).

Turn the caps over and top with the feta cheese. Return to the oven or grill to slightly melt the cheese.

In a medium bowl, toss the greens with the remaining vinaigrette and tomatoes. Spoon the greens mixture onto four plates; top each with a warm, cheese-topped mushroom.

  • Yields: 4 servings
  • Preparation Time: 20 minutes

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