Grilled Portobello on Greens (serves 4)
If you don't want to fire up the grill for this recipe, use a heavy pan to sear the portobellos. Reserve the portobello stems to use in stir-fries or omelettes.
2 tbsp. (30 mL) balsamic vinegar
1 tbsp. (15 mL) fresh oregano, chopped
1 clove garlic, minced
1/2 tsp. (2 mL) sugar
1/3 cup (75 mL) extra virgin olive oil
Salt and freshly ground pepper, to taste
For mushrooms and greens
2 lb. (1 kg) portobello mushrooms, stems removed (about 6)
3 tbsp. (45 mL) extra virgin olive oil
1/2 tsp. (2 mL) coarse salt
6 cups (1.5 L) mixed salad greens
3 oz. (85 g) Parmigiano-Reggiano cheese, shaved
In a small bowl, combine vinegar, oregano, garlic and sugar. Whisk together until well blended. Add 1/3 cup oil in a steady stream, whisking until well combined. Season with salt and pepper. Set aside.
In a bowl, toss portobello caps with 3 tablespoons of oil and salt. Place on hot grill; close lid and grill for 15 minutes, turning frequently, or until edges are a little crispy and mushrooms are tender. (If cooking in a pan, sauté over medium-high heat for 10 to 12 minutes, adding a little more oil if necessary.)
Line 4 plates with greens. Slice mushrooms fairly thickly; arrange on greens. Drizzle with vinaigrette; top with cheese. Serve immediately.