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Grilled Portobello Salad With Goat Cheese

Grilled Portobello Salad With Goat Cheese is built on Extra Virgin Olive Oil, Strong Brewed Earl Grey Tea, Balsamic Vinegar, and Parsley. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 tbsp
• 2 tbsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   Place a broiler pan about 6" from the source of heat; preheat the broiler and broiler pan.

2. 2

   In a large bowl, whisk together 1 T oil, the tea, vinegar, parsley, garlic, mustard, marjoram, salt and pepper; set aside.

3. 3

   Trim mushroom stems and reserve for another use.

4. 4

   Wipe mushroom caps clean with a damp paper towel.

5. 5

   Brush the mushroom caps with the remaining 1 T oil and season lightly with salt and pepper.

6. 6

   Place the mushrooms, rounded side facing up, on the preheated broiler pan and broil until tender and lightly browned, 2 to 4 minutes per side.

7. 7

   While the mushrooms broil, add salad greens to the dressing and toss.

8. 8

   Arrange the greens on 4 individual salad plates.

9. 9

   When the mushrooms are done, cut them into thick slices and set them on the greens.

10. 10

    Crumble cheese over the mushrooms and scatter tomatoes over all.

11. 11

    Add a grinding of black pepper and serve.