Salads and Dressings forum: Grilled Portobello Mushroom Salad with Shaved Manchego

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Dec 21, 2010 12:05 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Grilled Portobello Mushroom Salad with Manchego Cheese

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This is just a really lovely salad that can be served as an appetizer or you can make an entire meal out of it if you use another mushroom and stack it. There is something about the Manchego cheese that brings all the flavors together and the Portobello mushroom is so substantial it almost makes you feel like you're eating a meat dish. If you're not familiar with Manchego, it comes from Spain and is made from sheeps milk, is semi-soft, buttery, tasty but delicate. If you can't find it, you can substitute a good Parmesan.

I also used a blend of Arugula and Spinach for the greens, but spinach would be fine on it's own. I just like that little extra nutty and interesting flavor that the Arugula gives. It's a pretty salad for company too!

Large Portobello Mushroom caps (1 per person)
Roasted Red Peppers - Either jarred or Recipe for Roasted Peppers
Manchego Cheese
Spinach or a blend of Spring Mix/Arugula etc.
chives for garnish (if desired)
additional olive oil to brush the mushrooms

1/2 cup of Olive Oil,
1/4 cup of Balsamic Vinegar
2 teaspoons of Dijon Mustard
1 small Scallion cut into a fine dice
scant teaspoon of Kosher salt
1/2 teaspoon of fresh black pepper

Preheat your grill until it's extremely hot. Wipe the mushrooms until they are thoroughly clean
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Assemble your ingredients - use about 1/3 of a pepper for each salad. Shave the Machego cheese and snip the chives.
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Make the dressing by combining the Olive Oil, Balsamic Vinegar, Dijon Mustard, Scallion salt and pepper.
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Arrange the greens, pepper and shavings of cheese on plates
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About ten minutes before serving - Brush both the tops and bottoms of the mushrooms with Olive oil and place on the grill. Cook the bottoms for about 4-5 minutes until slightly charred. Turn them over and cook for an additional 3-4 minutes.

When the mushrooms are cooked, drizzle some dressing over the prepared plates of greens, place the mushroom on top - give it another little drizzle of dressing and garnish with chives! Mmmmmm!
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