Grilled Portobello Mushroom Salad With Herbed Goat... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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GRILLED PORTOBELLO MUSHROOM SALAD WITH HERBED GOAT CHEESE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cartel Estate in Weatherford, Texas in 1994. Ingredients:
1/2 cup olive oil |
1 clove garlic crushed |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
2 red bell peppers |
1 yellow bell pepper |
6 large portobello mushrooms |
6 green onions white and some green parts sliced |
herbed goat cheese |
3 ounces mild fresh goat cheese |
2 teaspoons minced fresh thyme |
1 teaspoon minced garlic |
1 teaspoon extra virgin olive oil |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
dressing |
1/4 cup balsamic vinegar |
1/2 cup extra virgin olive oil |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
6 ounces mixed salad greens |
Directions:
1. Prepare a charcoal or gas grill.
2. Lightly spray grill rack with vegetable oil spray to prevent sticking.
3. In a small bowl combine olive oil with garlic and salt and pepper to taste.
4. Halve peppers and stem then seed and derib them.
5. Cut peppers lengthwise into quarters and arrange on a large tray or rimmed baking sheet.
6. Trim stems from mushrooms and lay caps on the tray.
7. Lay green onions on same tray then brush oil over peppers, mushrooms and green onions.
8. Grill peppers 15 minutes turning once until lightly charred and softened.
9. Lay mushrooms on grill and grill 10 minutes turning once.
10. Set peppers, mushrooms and green onions aside to cool.
11. Slice peppers and mushrooms into 1/2 thick strips and leave green onions whole.
12. In small bowl combine goat cheese, thyme and garlic using a fork to mash the mixture.
13. Drizzle with enough olive oil to moisten cheese then season with salt and pepper.
14. In small bowl whisk vinegar and olive oil together then season with salt and pepper.
15. In shallow bowl combine lettuce with grilled peppers, mushrooms and green onions.
16. Drizzle dressing over salad tossing gently to mix.
17. Use only as much dressing as necessary to moisten salad then divide among 6 salad plates.
18. Spoon herbed goat cheese on the side of each plate and serve.
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