portobello cap salad

19 Mar

Credit for this goes to my dad who used to make this as an appetizer in the summer all the time.  I love it.  The portobello cap is rich and meaty, the chevre and tapenade are tangy and savoury, the greens are bitter and refreshing.

Don’t throw out the portobello stems, by the way.  Save them for the next morning, chop them up and sautee them; they’re one of the best things you can put in an omelette.

$9.50 for two servings.

Serves 4 as appetizer or lunch.

portobello cap salad

ingredients

  • 4 portobello mushrooms, stems removed
  • 3/4 c olive oil, divided
  • 1 tbsp balsamic vinegar
  • 4 tbsp kalamata olive tapenade
  • 100 g soft goat cheese
  • 6 c mesclun salad mix
  • 4 thick slices crusty french or italian bread
  • pinch coarse sea salt

preparation

Heat grill to medium-high heat.

Place 1/2 c olive oil in a bowl and use to brush both sides of each portobello cap and both sides of bread slices.

Place portobello caps on grill, bottoms down.  Cover and cook until browned and beginning to shrink slightly (3-4 minutes).  Turn and repeat on the other side.

At the same time place oiled bread on grill and sprinkle one side with sea salt.  Cook each side until toasted golden brown (2-3 minutes).  If cooked before the portobellos are done, move to the edge of the grill to keep warm without burning.

Whisk remaining 1/4 c of olive oil with balsamic vinegar.  Put a large handful of mesclun mix on each plate and dress with balsmaic vinaigrette.  Place cooked portobello on top of salad, spread 1 tbsp kalamata olive tapenade on each mushroom and top with a slice of goat cheese.

Serve immediately.

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One Response to “portobello cap salad”

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  1. kalamata olive tapenade « foodmakestheman - March 20, 2012

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