Saturday, April 2, 2011

Warm Portobella and Pear Salad


This recipe is simple and elegant. Can be done on the grill or in the oven. Can be made vegan by omitting the cheese.

Ingredients:
4 portobella mushrooms
2 pears
Feta and walnuts for garnish
2 Tbsp olive oil
2 Tbsp orange or other citrus juice
2 Tbsp maple syrup

Directions:
Slice pears in half and take out seeds and core. If using the oven, place pears cut-side-up and mushroom caps on a sheet pan.
Whisk olive oil, maple syrup and citrus together in a saucepan. Lightly brush the pears and mushrooms with the mixture. Put sheet pan in the oven and turn on broiler for about 5 minutes, or until just slightly browned. If using grill, grill pears and mushrooms until slightly browned or just softened. When finished, allow to cool slightly and slice.

Heat remaining marinade for about 5 minutes to reduce, stirring frequently.

Arrange mushrooms and pears and top with marinade. Sprinkle with feta and walnuts. If desired, serve on top of a bed of greens, rice or other grain.


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