
Appetizers
Barbecue - Grilling
Beans - Grains
Breads - Biscuits
Candy - Snacks
Canning
Casseroles
Cookies - Brownies
Crock pot
Desserts
Drinks
Ethnic Dishes
Eggs - Dairy
Fruits
Garlic
Holiday Favorites
Low Carb
Meat Dishes
Pancakes - Muffins
Pasta
Pies - Pastries
Pizza
Salads
Sandwiches
Sauces - Marinades
Seafood - Fish
Side Dishes
Soups - Stews
Vegetables
Vegetarian
|
Home > Salads
Grilled Portobello Mushroom Salad
Serves: 4
Ingredients:
- 4 large Portobello mushrooms
- 2 tablespoons olive oil
- Bayou Blast
- 1 1/2 cups extra-virgin olive oil
- 1/2 cup balsamic vinegar
- 2 teaspoons minced garlic
- 2/3 cup small diced grilled eggplant
- 1/2 cup chopped Calamata olives
- 2 tablespoons finely chopped basil
- Salt and pepper
- 8 cups fresh spinach, stemmed and cleaned
- 1 cup Feta Cheese
- 4 Italian Roma tomatoes, split in half and roasted
- 10-inch round of grilled flat bread
- 1 tablespoon chopped parsley
Preheat the grill. Season the Portobello mushrooms with the olive oil and Bayou Blast. Place on the hot grill and cook for 3-4 minutes on each side. Remove from the grill and slice on the bias. In a mixing bowl, whisk the extra-virgin olive oil and balsamic vinegar together. Add the garlic, eggplant, olives, and basil. Season with salt and pepper. Toss the spinach with the spinach. Season with salt and pepper if needed. Mound the greens in the center of the platter. Lay the mushroom slices across the top of the greens. Crumble the Feta cheese over the mushrooms. Garnish with the roasted tomatoes, flatbread and parsley.
|
|


Book Store
Bulletin
Boards
Channel
Chat
Conversions
Dictionary
Hints and Tips
Kitchen Necessities
Product Reviews
Spices & Herbs
Substitutions
Techniques
Buy Ads Now
Awards Gallery
Best of the Web
Feedback
Guest Book
Privacy Policy
|