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Ingredientes
- 4 lrg Portobello mushrooms
- 2 Tbsp. Extra virgin olive oil Bayou Blast see * Note
- 1 1/2 c. Extra-virgin extra virgin olive oil
- 1/2 c. Balsamic vinegar
- 2 tsp Chopped garlic
- 2/3 c. Small-diced grilled eggplant
- 1/2 c. Minced Calamata olives
- 2 Tbsp. Finely-minced basil Salt to taste Freshly-grnd black pepper to taste
- 8 c. Fresh spinach stemmed, cleaned
- 1 c. Chicory Farms feta cheese
- 4 x Italian Roma tomatoes split in half, and roasted
- 1 x Ten-inch round of grilled flat bread
- 1 Tbsp. Minced parsley
Direcciones
- Preheat the grill.
- Season the Portobello mushrooms with the extra virgin olive oil and Bayou Blast. Place on the warm grill and cook for 3 to 4 min on each side. Remove from the grill and slice on the bias.
- In a mixing bowl, whisk the extra-virgin extra virgin olive oil and balsamic vinegar together. Add in the garlic, eggplant, olives, and basil. Season with salt and pepper. Toss the spinach with the dressing. Season with salt and pepper if needed. Mound the greens in the center of the platter. Lay the mushroom slices across the top of the greens. Crumble the Feta cheese over the mushrooms. Garnish with the roasted tomatoes, flatbread and parsley.
- This recipe yields 4 main-coarse servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 4 servings | |
| Calories 777 | |
| Calories from Fat 719 | 93% |
| Total Fat 81.34g | 102% |
| Saturated Fat 11.24g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 49mg | 2% |
| Potassium 682mg | 19% |
| Total Carbs 11.59g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 6.43g | 4% |
| Protein 3.53g | 6% |
