Grilled Portobello and Bosc Pear Salad


  • ½ cup pure olive oil
  • 8 large Portobello mushrooms, stems discarded
  • 2 tablespoons balsamic vinegar, preferably aged
  • 1 teaspoon chopped thyme
  • 2 tablespoons fresh lemon juice
  • 3 large Bosc pears--peeled, halved, cored and cut lengthwise into thin wedges
  • ½ cup thin shavings of Manchego, Pecorino or Parmigiano-Reggiano cheese
  • + 4 more ingredients
    • 2 tablespoons extra-virgin olive oil
    • 6 cups bite-size pieces of romaine lettuce
    • Salt and freshly ground pepper
    • 1 garlic clove, minced

1. Light a grill or heat a grill pan. Coat each mushroom with 1 tablespoon of the pure olive oil. Season with salt and pepper. Grill the mushrooms over a medium low fire or in a grill pan until very crusty and lightly charred outside and cooked through, about 10 minutes per side. Transfer the mus...

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