I love Portobello Mushrooms, I can make sandwiches out of them two or three time a week. They are good for you with no fat what-so-ever. This salad was something I picked up in South Florida the last time I was there. The flavors are rich from the mustard and balsamic vinegar, if you like lots of garlic I would suggest adding more than this recipe call for.Prep Time: 35 Minutes Standing Time: 2 Hours
Servings: 4
Ingredients
4 large Portobello mushrooms
4 cups warm water
½ cup Dijon mustard
½ cup white balsamic vinegar
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
2 green onions, minced
¼ cup honey
1 tablespoon lemon juice, fresh squeezed
1 teaspoon Morton® Sea Salt
1 teaspoon coarsely ground black pepper or to taste
¼ cup olive oil
½ cup goat cheese, crumbled
1 large vine ripened tomato, sliced into four ½ inch thick slices
4 cups baby greens (mesclun salad mix)
Directions
Carefully remove the stem from each Portobello mushroom. Using a paper towel or brush, remove excess dirt and grit from mushroom caps, or rinse if needed. Place mushroom caps into a large bowl, gill side up. Cover with warm water. Push mushrooms to bottom of bowl to fill the gills with water. Let mushrooms stand in warm water for 20 to 30 minutes.
In a bowl, whisk together the Dijon mustard, white balsamic vinegar, garlic, parsley, green onions, honey, lemon juice, Morton® Fine Sea Salt and coarsely ground black pepper. Whisk in the olive oil in a steady stream to emulsify the dressing. Set aside.
Remove mushrooms from water, discarding water. Drain, gill side down, for 5 minutes on a paper towel. Lay mushrooms flat, gill side up, in a large glass dish. Reserve ¼ of the Dijon mustard mixture for dressing the salad. Pour remaining Dijon mustard mixture over the mushrooms, filling the gills as much as possible. Cover and place in refrigerator for 2 hours or overnight.
Preheat grill to medium-high (450° F to 500° F). Remove mushrooms from marinade. Brush the excess marinade from the mushroom caps and reserve for basting. Grill mushrooms for 3 to 5 minutes, gill side up, until the marinade in the gills begins to bubble and boil.
Turn mushrooms over and continue to grill for another 5 to 6 minutes. Transfer mushroom to top rack of grill, gill side up. Baste with remaining marinade and close grill lid. Bake mushrooms for 10 minutes or until tender. Reduce heat to low (300° F to 350° F). Top each mushroom cap with goat cheese, sprinkled evenly, and a slice of vine ripe tomato. Close grill lid and continue to bake for 5 minutes until cheese is hot and the tomato is warmed.
In a large bowl toss the baby greens with reserved Dijon dressing. Transfer mushrooms to a plate and top each mushroom with a quarter of the dressed baby greens.
Serve immediately.
