Grilled Portobello with Pomegranate Mustard Vinaigrette and Garden Greens
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Grilled Portobello with Pomegranate Mustard Vinaigrette and Garden Greens

TIME TO TABLE: 30 MINUTES PREP, 30 MINUTES TO 1 HOUR MARINATING, 11 MINUTES COOKING

Makes 4 servings.

 

Grilled Portobello Mushrooms

4 medium portobello mushrooms

¼ cup olive oil

¼ cup balsamic vinegar

2 cloves garlic, minced

1 shallot, minced

½ teaspoon each of basil, Italian parsley, rosemary and thyme, chopped

Salt and pepper to taste

 

Herb Sonoma Goat Cheese

½ teaspoon each of basil, Italian parsley, rosemary and thyme, chopped

¼ lb. Sonoma goat cheese

1 tablespoon crème fraîche

1 tablespoon cream cheese

 

Pomegranate Mustard Vinaigrette

½ cup pomegranate juice

¼ cup rice vinegar

1 ½ tablespoons mustard

¾ cup olive oil

Salt and pepper to taste

 

Salad

2 cups California baby greens

 

Garnish

¼ cup pomegranate arils

 


Grilled Portobello Mushrooms:

 

Combine 1/4 cup of the olive oil, balsamic vinegar, 1 tablespoon minced garlic, half of the minced shallots, and 1/2 teaspoon of each of the herbs in a bowl. Remove the stems from the mushroom caps, and marinate the caps in the herbed oil and vinegar mixture for 30 minutes to one hour. Remove the portobello from marinade, and season with salt and pepper. Grill each side for approximately 2 minutes, or until tender.

 

 

Herb Sonoma Goat Cheese:

 

Preheat oven to 425° F. Combine the remaining herbs, garlic, goat cheese, crème fraîche, and cream cheese. Spoon the mixture onto a cookie sheet in 2-1/2 to 3 ounce dollops. Place the cheese in a preheated oven, and bake it for 5 to 7 minutes, or until soft. Remove the cheese from cookie sheet, and place it into center of serving plate.

 

 

Pomegranate Mustard Vinaigrette:


 Prepare fresh pomegranate juice. Combine the pomegranate juice, rice vinegar and mustard in a large bowl. Slowly whisk it in oil to emulsify. Season with salt and pepper.

 

 

Baby Greens Salad and Plating:


Add the remaining shallots in equal portions to the baby greens, and toss with the vinaigrette. Place the mushroom on top of cheese with a small portion of the salad. Garnish with arils.

 

 

Nutrients per Serving (1 mushroom cap, 4 oz. salad, 2 oz. dressing): 416 calories (354 calories from fat), 5g protein, 39g total fat (8g saturated), 10g carbohydrates, 2g dietary fiber, 9mg cholesterol, 4g total sugars, 47mcg vitamin A RE, 112mg sodium, 415mg potassium, 2mg vitamin C.

Last Updated Saturday, June 24, 2017 - 11:21 AM.