You are here: Seasoned Cooking » All Issues » July 2007 Issue » This Article » Page 1
 
July 2007 Issue
Grilled Portabella Salad
by Ronda L. Halpin
Table of Contents | Single-page view
Page

Related Sites

Coffee Makers HQ

A categorized resource directory for everything about coffee makers.

The Restaurant Store

Check out www.restaurant-store.com for professional-quality kitchen supplies-- cutlery, appliances, china, etc. They have great deals and will matc...

Enjoy Cooking and Wine Tour in Tuscany, Feature...

. Whether you are interested in cooking classes, cooking courses, wine tour, a gourmet tour of Tuscany, or stay in Luxurious Tuscany Villa, go on e...

High Technology Translations

I am a professional Translator in technical matters from Spanish to English; but at the same time a self made Chef, so I am offering my services to...

Cajun Cooking Recipes,Cajun Recipes, World Reci...

Cajun Cooking Recipes Offers,Cajun Recipes,Recipes From Around The World,Cooking Tips, Free Newsletter,Craft Insructions,Gift Basket Making Instruc...
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
 



Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.