Glazed Portobello Mushroom Salad

By MOH

Ingredients

• 2 large portobello mushrooms,stems and gills removed
• 3 garlic cloves, sliced
• salt and pepper to taste
• 1/2 cup plus 3 teaspoons olive oil , divided
• 1 bag baby spinach
• 1 plum tomato, chopped
• 2 tbsp. balsamic vinegar
• 1 tsp. Dijon mustard

Preparation

Step 1

1. Preheat broiler. Line a baking sheet with foil and coat with nonstick cooking spray. Arrange mushrooms gill side up on prepared baking sheet and sprinkle with fresh garlic,salt,and pepper. Drizzle with the 3 teaspoons olive oil.
2. Broil the caps for 5 minutes. Caps will still be firm to touch. Cut into 1/2 inch slices.
3. Place spinach on a serving plate. Arrange mushrooms and tomatoes on top. Combine the vinegar, mustard and remaining olive oil and drizzle on top.