Grilled Portobello Mushroom Salad
Preheat the grill. Remove the stem from the mushrooms carefully so you don’t break the caps. Wash, pat dry and arrange the caps gill-side up on a baking dish.
Mix the garlic and oregano with the wine. Brush this mixture onto the mushrooms, then grill for five minutes or until the mushrooms begin to sweat their juices. Remove from heat and allow to cool slightly.
Divide the greens into four portions, and place each portion on an individual serving plate. Slice the mushrooms about 6 cm thick. Allowing one per plate, arrange the mushrooms attractively on top of the greens.
Mix the vinegar and oil, seasoning to taste, and drizzle about a half a Tbsp over each plate. Serve while mushrooms are still slightly warm.
- 4 large Portobello mushrooms
- 4 garlic cloves, minced
- 1 Tbsp dried oregano
- 2 Tbsp dry white wine
- 3 C rocket
- 2 Tbsp balsamic vinegar
- 1 tsp extra-virgin olive oil
- salt and pepper, to taste