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Grilled Portobello with POM Mustard Vinaigrette and Garden Greens


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Grilled Portobello with POM Mustard Vinaigrette and Garden Greens 0 Picture


  • Grilled Portobello Mushrooms:
  • 4 medium portobello mushrooms
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1/2 teaspoon each of basil, Italian parsley, rosemary and thyme, chopped
  • salt and pepper to taste
  • Herb Sonoma Goat Cheese
  • 1/2 teaspoon each of basil, Italian parsley, rosemary and thyme, chopped
  • 1/4 lb. Sonoma goat cheese
  • 1 tablespoon cr√®me fra√Æche
  • 1 tablespoon cream cheese
  • POM Mustard Vinaigrette:
  • juice from 1 large POM Wonderful Pomegranate,* or 1/2 cup POM Wonderful 100% Pomegranate Juice
  • 1/4 cup rice vinegar
  • 1-1/2 tablespoons mustard
  • 3/4 cup olive oil
  • salt and pepper to taste
  • Salad:
  • 2 cups California baby greens
  • Garnish:
  • 1/4 cup arils from 1 large POM Wonderful Pomegranate**


Servings 4
Adapted from


Step 1

Grilled Portobello Mushrooms: Combine 1/4 cup of the olive oil, balsamic vinegar, 1 tablespoon minced garlic, half of the minced shallots and 1/2 teaspoon of each of the herbs in a bowl. Remove stems from mushroom caps and marinate in herbed oil and vinegar mixture for 30 minutes to one hour. Remove portobello from marinade and season with salt and pepper. Grill each side for approximately 2 minutes or until tender.
Herb Sonoma Goat Cheese: Preheat oven to 425° F. Combine remaining herbs, garlic, goat cheese, crème fraîche and cream cheese. Spoon mixture onto cookie sheet in 2-1/2 to 3 ounce dollops. Place cheese in preheated oven and bake for 5 to 7 minutes or until soft. Remove from cookie sheet and place into center of serving plate.
POM Mustard Vinaigrette: Prepare fresh pomegranate juice.* Combine the pomegranate juice, rice vinegar and mustard in a large bowl. Slowly whisk in oil to emulsify. Season with salt and pepper.
Baby Greens Salad and Plating: Add remaining shallots in equal portions to the baby greens and toss with vinaigrette. Place mushroom on top of cheese with a small portion of the salad.
Nutrients per Serving
Nutrients per Serving (1 mushroom cap, 4 oz. salad, 2 oz. dressing): 416 calories (354 calories from fat), 5g protein, 39g total fat (8g saturated), 10g carbohydrates, 2g dietary fiber, 9mg cholesterol, 4g total sugars, 47mcg vitamin A RE, 112mg sodium, 415mg potassium, 2mg vitamin C
* For 1 cup of juice, cut 2–3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside. ** Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/4 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

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