Grilled Portobello Mushroom Salad

By shauna

Ingredients

• 2 Whole Sun-Dried Tomatoes, packed in oil, plus 1/4 C. julienned
• 1 Garlic Clove, plus 1 tsp. minced
• 1/2 C. Olive Oil, plus 2 Tbsp.
• 1/4 C. Red-Wine Vinegar
• 1 tsp. Balsamic Vinegar, plus 2 Tbsp.
• 1/4 tsp. Kosher salt, plus 2 tsp.
• 1/4 tsp. Freshly Ground Black Pepper, plus 1/2 tsp.
• 1/4 C. Extra-Virgin Olive Oil
• 1 tsp. Fresh Oregano leaves, plus 1/2 Tbsp.
• 12 Sm. Portobello Mushroom Caps
• 6 C. Baby Arugula

Details

Servings 6

Preparation

Step 1

In a food processor, puree whole sun-dried tomatoes & garlic clove. Add 1/2 C. oil, red-wine vinegar, 1 tsp. balsamic vinegar, 1/4 tsp. salt & 1/4 tsp. pepper. With processor running, slowly pour in extra-virgin olive oil. Add 1 tsp. oregano & pulse to combine. ( Makes 1 C. vinaigrette.) Preheat barbeque to med-high. Whisk together remaining garlic, olive oil, balsamic vinegar, salt & pepper. Toss with mushroom caps & marinate 10 min. Grill mushrooms 2 min. each side. Toss arugula with 1/2 C. vinaigrette. Plate salads with 2 mushrooms & garnish with julienned sun-dried tomato & remaining oregano leaves.