Thursday, June 20, 2013

Recipe of the Day

Spinach Salad with Grilled Portobello Mushrooms

This recipe provides 4 servings

Recipe Insight:  When mushrooms are grilled, they acquire a meaty flavor.


1) 4 large portobello mushroom caps (stems removed)
2) 4 tablespoons sherry vinegar
3) Juice of 2 lemons
4) 4 tablespoons extra-virgin olive oil
5) 1 1/4 cup thinly sliced red onion
6) 12 cups spinach (10 ounces), washed an trimmed
7) 2/3 cup toasted pistachios, lightly chopped
8) 8 ounces crumbled bleu cheese
9) use a pinch of freshly ground pepper and sea salt to taste


 Mix the lemon juice, olive oil, sherry vinegar and salt and pepper together, then marinate the mushrooms caps in this mixture for approx 30 mins. Remove mushrooms from the marinade and then reserve the marinade. Heat a grill pan, or gas grill, then grill the mushroom caps for approx 4 mins on each side. When they are begginning to soften, remove from the grill and slice into thin strips, approx 1/4 inch thick. Toss the mushrooms slices in the reserved marinade, then toss with the remaining salad ingredients, except the cheese. Top with crumbled bleu cheese


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