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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