Grilled Portobello and Bosc Pear Salad


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

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...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network