Grilled Portobello Salad With Goat Cheese

Grilled Portobello Salad With Goat Cheese

Recipe name:
Grilled Portobello Salad With Goat Cheese

Recipe category:
Barbeque

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Recipe detials: Grilled Portobello Salad with Goat Cheese

Ingredients
2	tablespoon	extra-virgin olive oil
2	tablespoon	earl grey tea, strong brewed
1	tablespoon	Balsamic vinegar
1	tablespoon	parsley, fresh, finely chopped (preferably italian flat-leaf)
1	each	garlic clove, finely chopped
1/2	teaspoon	dijon mustard
1/4	teaspoon	dried marjoram
1		salt
1		pepper, freshly ground
2	pound	portobello mushrooms (about 4 ea large)
6	cup	salad greens, washed, dried and torn (curly red & green leaf lettuce)
2	oz	goat cheese, aged or fresh
1	each	tomato, vine-ripened, peeled seeded & diced
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.

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