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Grilled Portobello Mushroom Salad Recipe - Cooking Index

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Grilled Portobello Mushroom Salad

Type: Vegetables
Courses: Salads
Serves: 4 people

Recipe Ingredients

4 tablespoons 60mlPortobello mushrooms (large)
2 tablespoons 30mlOlive oil
  Bayou Blast - see * Note
1 1/2 cups 355mlExtra-virgin olive oil
1/2 cup 118mlBalsamic vinegar
2 teaspoons 10mlMinced garlic
2/3 cup 97g / 3.4ozSmall-diced grilled eggplant
1/2 cup 73g / 2.6ozChopped Calamata olives
2 tablespoons 30mlFinely-chopped basil
  Salt - to taste
  Freshly-ground black pepper - to taste
8 cups 1896mlFresh spinach - stemmed, cleaned
1 cup 146g / 5.1ozChicory Farms feta cheese
4   Italian Roma tomatoes - split in half,
  And roasted
1   Ten-inch round of grilled flat bread
1 tablespoon 15mlChopped parsley

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the grill.

Season the Portobello mushrooms with the olive oil and Bayou Blast. Place on the hot grill and cook for 3 to 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 dressing. 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.

This recipe yields 4 main-coarse servings.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2383 broadcast 05-07-1998) - Downloaded from their Web-Site -


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