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Receta Grilled Portobello Spinach And Corn Salad
by Global Cookbook

Grilled Portobello Spinach And Corn Salad
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Ingredientes

  • 4 x portobello mushrooms stemmed
  • 7 Tbsp. extra virgin olive oil
  • 1 x salt and freshly grnd pepper to taste
  • 4 c. baby spinach leaves
  • 3 c. fresh corn kernels (about 6 ears)
  • 3 Tbsp. sherry vinegar

Direcciones

  1. Cook corn in boiling salted water for three min.
  2. Drain and let cold.
  3. Cut slits in top and underside of each mushroom cap.
  4. Brush tops and bottoms with 1 1/2 Tbsp. of oil and sprinkle with salt and pepper.
  5. Light a fire in a charcoal grill or possibly preheat a gas grill or possibly a broiler.
  6. Grill or possibly broil mushrooms for about 4 min on each side.
  7. Let cold and cut into 1/4inch strips.
  8. In a large bowl combine mushrooms spinach and corn.
  9. In a small bowl whisk together remaining 5 1/2 Tbsp. oil and vinegar.
  10. Perhaps no other mushroom qualifies so completely for the nickname 'vegetable meat' a term referring to its dense substantial nature. Here the contrast of raw and cooked makes a simple spinach salad an exciting start to any meal.