Grilled Portobello Salad with Goat Cheese recipe
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Timings & Yeildings
Prepration : 20mins
Cooking : 10mins
Total : 30mins
Yeildings: 4servings
Direction and Ingredients
Amount Ingredient Preparation
2 tablespoons olive oil, extra-virgin
2 tablespoons tea Earl Grey
1 tablespoon balsamic vinegar
1 tablespoon parsley fresh, finely chopped (preferably Italian flat-leaf)
1 each garlic clove finely chopped
1/2 teaspoon dijon mustard
1/4 teaspoon marjoram leaves
1 x salt
1 x pepper freshly ground
2 pounds portobello mushrooms about four large ones
6 cups lettuce washed, dried and torn (curly red & green leaf lettuce)
2 ounces goat cheese aged or fresh
1 each tomato vine-ripened, peeled seeded & diced
 Place a broiler pan about 6 inches from the source of heat; preheat the broiler and broiler pan.  In a large bowl, whisk together 1 Tb oil, the tea, vinegar, parsley, garlic, mustard, marjoram, salt and pepper; set aside. Trim mushroom stems and reserve for another use. Wipe mushroom caps clean with a damp paper towel.  Brush the mushroom caps with the remaining 1 Tb oil and season lightly with salt and pepper.  

Place the mushrooms, rounded side facing up, on the preheated broiler pan and broil until tender and lightly browned, 2 to 4 minutes per side. While the mushrooms broil, add salad greens to the dressing and toss. Arrange the greens on 4 individual salad plates. When the mushrooms are done, cut them into thick slices and set them on the greens. Crumble cheese over the mushrooms and scatter tomatoes over all. Add a grinding of black pepper and serve
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