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Ingredientes
- 3 Tbsp. Extra-virgin extra virgin olive oil
- 3 Tbsp. Strong brewed tea
- 1 1/2 Tbsp. Balsamic vinegar
- 1 1/2 Tbsp. Italian flat-leaf parsley finely minced
- 2 x Clove garlic, finely minced
- 1/2 tsp Dijon mustard
- 1/2 tsp Dry marjoram Salt & pepper, to taste
- 4 lrg Portobello mushrooms
- 4 c. Curly lettuce, red & green Dry & torn
- 3 ounce Aged or possibly fresh goat cheese
- 1 med Vine-ripened tomato, peeled seeded & diced
Direcciones
- Place a broiler pan about 6" from the source of heat; preheat the broiler and broiler pan. In a large bowl, whisk together half the extra virgin olive oil, the tea, vinegar, parsley, garlic, mustard, marjoram, salt and pepper; set aside.
- Trim mushroom stems and reserve for another use. Wipe mushroom caps clean with a damp paper towel. Brush the mushroom caps with the remaining extra virgin olive oil and season lightly with salt and pepper. Place the mushrooms, rounded side facing up, on the preheated broiler pan and broil till tender and lightly browned, 2-4 minutes per side.
- While the mushrooms broil, add in salad greens to the dressing and toss.
- Arrange the greens on 4 individual salad plates. When the mushrooms are done, cut them into thick slices and set them on the greens. Crumble cheese over the mushrooms and scatter tomatoes over all. Add in a grinding of black pepper and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 4 servings | |
| Calories 123 | |
| Calories from Fat 92 | 75% |
| Total Fat 10.38g | 13% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 458mg | 13% |
| Total Carbs 6.23g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.5g | 2% |
| Protein 2.51g | 4% |
