- 2
Ingredients
- Marinade and Mushrooms:
- 1/4 cup olive oil
- 1 clove garlic, peeled and finely chopped
- 1/2 tsp. chopped fresh rosemary
- 1/2 tsp. chopped fresh oregano
- 1/2 tsp. chopped flat-leaf parsley
- 1/2 tsp. salt
- Freshly ground black pepper
- 4 large portobello mushrooms
- 1/4 cup balsamic vinegar
- Salad:
- 5 about 5 ounces arugula or baby spinach, washed and dried (about 3 loosely packed cups)
Preparation
Step 1
To prepare the marinade, mushrooms, and dressing:
Whisk together the olive oil, garlic, rosemary, oregano, parsley and salt. Season the marinade to taste with black pepper.
Remove and discard the stems and gills from the mushrooms. Gently wipe the mushrooms clean with paper towels.
Transfer the mushrooms to a shallow baking dish. Pour the marinade over the mushrooms and turn them to coat all sides. Set them aside for 20 minutes, turning them occasionally.
Preheat the oven to 350 degrees F.
Bake the mushrooms for about 15 minutes or until they are tender. Using a slotted spoon, transfer the mushrooms to a plate and set them aside.
Strain the pan juices through a fine-mesh sieve into a small bowl. Whisk in the balsamic vinegar and set the dressing aside.
Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable cooking oil spray. The coals or heating elements should be medium-hot. Or preheat the broiler.
Grill or broil the mushrooms for about 8 minutes on each side or until they are slightly charred and hot.
To assemble the salad:
Spread the arugula or spinach on a platter. Put the mushrooms on top of the greens. Drizzle the reserved dressing over the mushrooms and greens and serve.