> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Grilled Portobello Salad with Goat Cheese Category Barbeque Total Hits 582 Rating | voted : 0 times The Recipe 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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