Recipe

Grilled Portobello And Bosc Pear Salad Recipe

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Ingredients

Directions

Step #1 Light a grill or heat a grill pan.
Step #2 Coat each mushroom with 1 tbsp of the pure olive oil.
Step #3 Spice up with salt & pepper.
Step #4 Grill the mushrooms over a medium low fire or in a grill pan until very crusty & lightly charred outside & cooked through, about 10 mins per side.
Step #5 Transfer the mushrooms to a large rimmed baking sheet, gills up.
Step #6 Preheat the oven to 400°.
Step #7 In a small bowl, mix the balsamic vinegar & garlic.
Step #8 Brush the mixture over the mushroom gills.
Step #9 Roast the mushrooms for about 5 mins, or until hot.
Step #10 Slice the mushrooms 1/2 inch thick.
Step #11 In a small bowl, whisk the extra-virgin olive oil with the lemon juice & thyme.
Step #12 Spice up with salt & pepper.
Step #13 Toss the pear wedges with 1 tbsp of the dressing.
Step #14 In a large salad bowl, toss the romaine with the remaining dressing.
Step #15 Add the pear wedges & mushrooms & toss.
Step #16 Top with the cheese shavings & serve.
Step #17 Make Ahead: The grilled Portobello mushrooms can stand at about room temp for up to 4 hrs.
Step #18 Notes: If you don't own a cheese slicer, use a swivel-bladed vegetable peeler to make the cheese shavings.
Enjoy the Grilled Portobello & Bosc Pear Salad recipe

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