Portobello Mushrooms, Grilled- Marinated

By arthurlemay

Ingredients

• 6 large portobello mushrooms
• 1/2 cup olive oil
• 2 cloves garlic, peeled and minced
• 1 tablespoon minced basil
• 1 teaspoon white wine vinegar mustard
• 1/2 cup balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1 head romaine lettuce
• 1/3 cup freshly grated Parmigianno Reggiano cheese, for garnish

Details

Servings 6

Preparation

Step 1

Remove the stems from the portobellos. Gently wash the caps, then remove the black gills with a spoon.

Fire up the grill. Brush the tops of the mushrooms with olive oil. Grill the mushroom caps for 5 minutes on each side. Remove from heat and slice the mushrooms thin.

Prepare the viniagrette dressing by placing the garlic and basil in a food processor to mince. Add the mustard, vinegar, honey, salt and pepper. Slowly add the oil while the machine is running.

Wash, spin and trim the romaine and tear it into pieces. Place pieces on a large platter and top with the grilled mushrooms. Sprinkle the dressing on top and top with the grated cheese.

Chill until ready to serve.