- 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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