9
Grilled Portobello Salad
Griddler
™
Function: Closed
Selector: Grill/Panini
Plates: Grill
Makes 6 servings
4
tablespoons (60 ml) extra virgin olive oil
2
tablespoons (25 ml) balsamic vinegar
1
tablespoon (15 ml) water
1
clove garlic, peeled and minced
1
tablespoon (15 ml) minced onion or shallot
1
teaspoon (5 ml) thyme
1/2
teaspoon (2 ml) kosher salt
1/4
teaspoon (1 ml) freshly ground pepper
18
ounces (540 g) thickly sliced Portobello mushrooms*
1/3
cup (75 ml) finely chopped red bell pepper
1/3
cup (75 ml) finely chopped yellow bell pepper
Place the olive oil, vinegar, water, garlic, onion, thyme, salt, and pepper in a food
processor fitted with the metal blade, or in a blender. Process or blend until
emulsified. Pour over the sliced Portobellos and toss gently to coat. Let stand for
10 to 15 minutes.
Preheat the Griddler
™
on High. When ready, arrange one third of the sliced
Portobellos on the bottom grill, cut side down. Close and grill for 3 minutes.
Remove and place on a platter. Repeat with the remaining sliced Portobellos.
Sprinkle with the chopped red and yellow peppers and serve. May be served
warm or chilled.
Grilled portobellos also make a very good filling for grilled panini sandwiches
use in place of, or in addition to meat.
* Sliced Portobello mushrooms are available in the produce sections of most
well-stocked grocery stores. The pre-sliced Portobellos are evenly sliced, resulting
in a very good grilled mushroom.
Nutritional information per serving:
Calories 111 (71% from fat) • carb. 7g • pro. 2g • fat 9g • sat. fat 1g •
chol. 0mg • sod. 60mg • calc. 13mg • fiber 1g
