Sliced Portobello Salad Print Email

2-4 portobello mushrooms
Balsamic Vinaigrette (or your favorite)
6 oz. mixed baby spring greens (enough to serve 4)
2-4 oz. chevre, feta, or bleu cheese
1 tomato, cubed
pitted olives
Green onions

Remove stems from portobello mushrooms and clean with a moist cloth. Brush entire mushroom with vinaigrette or olive oil, salt and pepper. Roast, broil or grill until softened, then slice into thin strips and transfer to 4 serving plates. Toss greens in vinaigrette and place on top of warm mushrooms. Decorate with tomatoes, onions, olives and crumbled cheese. Serve with a crusty loaf. – Chef Mick Rosacci, Tony's Meats & Specialty Foods

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