*  Exported from  MasterCook II  * 
  
                 Grilled Portobello Salad with Goat Cheese* 
  
 Recipe By     :  
 Serving Size  : 4    Preparation Time :0:00 
 Categories    : Salads 
  
   Amount  Measure       Ingredient -- Preparation Method 
 --------  ------------  -------------------------------- 
    3      tbsp          Extra-virgin olive oil 
    3      tbsp          Strong brewed tea 
    1 1/2  tbsp          Balsamic vinegar 
    1 1/2  tbsp          Italian flat-leaf parsley -- finely chopped 
    2                    Clove garlic -- finely chopped 
      1/2  tsp           Dijon mustard 
      1/2  tsp           Dried marjoram 
                         Salt & pepper -- to taste 
    4      lg            Portobello mushrooms 
    4      c             Curly lettuce -- red & green 
                         dried & torn 
    3      oz            Aged or fresh goat cheese 
    1      med           Vine-ripened tomato; peeled -- seeded & diced. 
  
 Place a broiler pan about 6″ from the source of heat; preheat the broiler
 and broiler pan.  In a large bowl, whisk together half the olive oil, the
 tea, vinegar, parsley, garlic, mustard, marjoram, salt and pepper; set
 aside. 
  
  Trim mushroom stems and reserve for another use.  Wipe mushroom caps clean
 with a damp paper towel.  Brush the mushroom caps with the remaining olive
 oil and season lightly with salt and pepper. 
 Place the mushrooms, rounded side facing up, on the preheated broiler pan
 and broil until tender and lightly browned, 2-4 min per side. 
  
  While the mushrooms broil, add salad greens to the dressing and toss. 
 Arrange the greens on 4 individual salad plates. When the mushrooms are
 done, cut them into thick slices and set them on the greens.  Crumble
 cheese over the mushrooms and scatter tomatoes over all.  Add a grinding of
 black pepper and serve. 
  
  Shared on rec.food.recipes by Judi M. Phelps, 6/17/95. 
 Internet: jphelps@shell.portal.com 
  
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 Eileen

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