Stuffed Portobello Salad Print Email

3-4 large portobello mushroom caps
4-8 oz Haystack Herb Chevre
Balsamic Vinaigrette Dressing
Italian herbed bread-crumbs
Tossed Spring Green Salad

Wipe portobello caps clean with a wet towel and dip or brush with Balsamic vinaigrette. Slice or crumble chevre into prepared mushroom caps and sprinkle with Italian bread-crumbs. Spray or drizzle with olive oil and place in the top rack of a 400 degree oven for 5-8 minutes or until sizzling and cheese starts to melt. Hold under broiler if additional browning is desired. Remove mushrooms to a cutting board, quarter and serve over fresh spring greens and splash with additional vinaigrette as desired.