Grilled Portobella Mushroom Salad Gluten Free
Adapted from www.dole.com
|1 medium red onion, thinly sliced|
|3 Tbsp Vera Jane's Extra-Virgin Olive Oil, divided|
|1 cup (4 oz) Gorgonzola cheese, crumbled|
|Salt and freshly ground pepper to taste|
|(4) 4-inch portobella mushrooms, stems and gills removed|
|1/2 pkg spring mix, chopped|
|1 cup Vera Jane's Extra-Virgin Olive Oil|
|1/4 cup Sherry vinegar|
|3 garlic cloves, minced|
|Pinch of salt|
Sauté onions in 2 Tbsp olive oil in a large skillet over medium-high heat, 10 to 15 minutes or until slightly caramelized. Stir in cheese; add salt and pepper to taste.
Brush both sides of mushrooms with remaining 1 Tbsp olive oil, using more if necessary. Grill over medium-high heat, gill-side down, 5 to 6 minutes. Turn over and remove from heat. Fill mushrooms equally with onion-cheese mixture. Return to grill and cook 6 to 8 minutes longer or until mushrooms are cooked through and cheese is hot.
To prepare Sherry Vinaigrette: Whisk ingredients together. Makes about 1¼ cups.
Toss chopped salad with vinaigrette to taste in a large bowl. Top mushrooms equally with salad mixture.
Makes 4 servings
Prep Time: 15 Minutes
Cook Time: 30 Minutes