Grilled Portabella Mushroom Salad

Recipe Ingredients

4		Portabella mushrooms (large)
2 tablespoons	30ml	Olive oil
		Essence
1 1/2 cups	355ml	Extra-virgin olive oil
1/2 cup	118ml	Balsamic vinegar
2 teaspoons	10ml	Minced garlic
2/3 cup	97g / 3.4oz	Small diced grilled eggplant
1/2 cup	73g / 2.6oz	Chopped kalamata olives
2 tablespoons	30ml	Finely chopped basil
		Salt and pepper
8 cups	1896ml	Fresh spinach - stemmed and
		- cleaned
1 cup	146g / 5.1oz	Chicory farms feta cheese
4		Italian roma tomatoes split in half and
		Roasted
10		Round of grilled flat bread
1 tablespoon	15ml	Chopped parsley

Recipe Instructions

Preheat the grill.

Season the Portabella mushrooms with the olive oil and Essence. Place on the hot grill and cook for 3-4 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 spinach.

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.

Source:
ESSENCE OF EMERIL SHOW#EE2383

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