Grilled Portobello with Pomegranate-Mustard Vinaigrette and Garden Greens
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
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