Susan’s Recipes

Serves: 4

Time: 00:30

Notes:
Recipe from Eating Well: Per Serving: Cal 195, Fat 12g

INGREDIENTS

2tbsp olive oil 2 tbsp strong brewed tea 1 tbsp balsamic vinegar 1 tbsp finely chopped parsley 1 garlic clove, minced 1/2 tsp dijon mustard 1/4 tsp marjoram 4 large portobello mushrooms 6c salad greens (curly red and green leaf) 2 oz goat cheese 1 tomato, peeled, seeded and diced

DIRECTIONS

1. Place a broiler pan 6″ from heat and preheat boiler 2. In a large bowl, whisk together 1 tbsp oil, tea, vinegar, parsley, garlic, mustard, marjoram, salt and pepper 3. Trim mushroom stems and reserve for another use 4. Brush mushroom caps with oil and season with salt and pepper. Place caps, rounded side up and broil 2-4min per side 5. Add salad greens to dressing and toss 6. When mushrooms are done, cut into thick slices and place on greens 7. Crumble cheese over mushrooms and scatter tomatoes on top

This entry was posted on Saturday, October 6th, 2007 at 5:32 pm and is filed under American, Salads, Vegetables. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.