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Grilled Portobello with Pomegranate-Mustard Vinaigrette and Garden Greens

Related recipes: Salads, Egg-Free, Fall, Gluten-Free, Spring, Summer
Grilled Portobello with Pomegranate-Mustard Vinaigrette and Garden Greens: Main Image
From: Pomegranate Council

Quick Facts

Servings: 4
Prep Time: 40 min.
Cook Time: 10 min.
Total: 50 min.

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Vegetarians will appreciate this hearty and healthy meal.

Ingredients

  • Grilled Portobello Mushrooms4 med portobello mushrooms
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 clove garlic, minced
  • 1 shallot, minced
  • 1/2 tsp basil, chopped
  • 1/2 tsp Italian parsley, chopped
  • 1/2 tsp rosemary, chopped
  • 1/2 tsp thyme, chopped
  • Salt and pepper to taste
  • Herbed Goat Cheese1/2 tsp basil, chopped
  • 1/2 tsp Italian parsley, chopped
  • 1/2 tsp rosemary, chopped
  • 1/2 tsp thyme, chopped
  • 1 clove garlic, minced
  • 1/4 lb goat cheese
  • 1 Tbs crème fraiche
  • 1 Tbs cream cheese
  • Pomegranate-Mustard Vinaigrette1/2 cup pomegranate juice
  • 1/4 cup rice vinegar
  • 1 1/2 Tbs mustard
  • 3/4 cup olive oil
  • 2 cups mixed baby greens
  • 1/4 cup pomegranate seeds (garnish)
  • Salt and pepper to taste

Directions

  • Grilled Portobello MushroomsCombine 1/4 cup of olive oil, 1/4 cup of balsamic vinegar, 1 minced garlic clove, half of the minced shallots, 1/2 teaspoon basil, 1/2 teaspoon parsley, 1/2 teaspoon rosemary, and 1/2 teaspoon thyme.
  • Remove the stems from the portobello mushrooms and marinate the caps in the herbed oil and vinegar mixture for 30 minutes to one hour.
  • Remove the mushrooms from the marinade and season with salt and pepper. Grill each side for approximately 2 minutes, or until tender.
  • Herbed Goat CheesePreheat oven to 425° F. Combine 1/2 teaspoon basil, 1/2 teaspoon parsley, 1/2 teaspoon rosemary, 1/2 teaspoon thyme, 1 minced garlic clove, goat cheese, crème fraîche, and cream cheese.
  • Spoon the mixture onto a cookie sheet in 2 1/2 to 3 ounce dollops. Place the cheese in the pre-heated oven and bake it for 5 to 7 minutes, or until soft. Remove the cheese from cookie sheet and place it onto center of serving plate.
  • Pomegranate-Mustard VinaigretteCombine the pomegranate juice, rice vinegar, and mustard in a large bowl. Slowly whisk in the olive oil. Season with salt and pepper to taste.
  • Add the remaining shallots to the mixed greens and toss with the pomegranate-mustard vinaigrette.
  • Place dressed greens in individual bowls; top with a grilled portobello mushroom and herbed goat cheese. Garnish with pomegranate seeds.

Nutrition Facts

Calories 733
  Calories from Fat 539 (74%)
(97%)Total Fat 63g
(65%)Saturated Fat 13g
Poly-Unsaturated Fat 6g
Mono-Unsaturated Fat 42g
(7%)Cholesterol 20mg
(9%)Sodium 213mg
(39%)Potassium 1357mg
Total Carbohydrate 41g
(13%)Dietary Fibre 3g
Sugars 10g
Sugar Alcohols 0g
(26%)Protein 13g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.