Gabby Gourmet's Grilled Portabella Salad
- Ready In:
- 1hr 20mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 1⁄4 cup olive oil
- 1⁄4 cup Worcestershire sauce
- 2 tablespoons japanese-style soy sauce
- 2 tablespoons balsamic vinegar
- 1 medium shallot, finely chopped
- 2 garlic cloves, pressed or minced
- 2 tablespoons fresh rosemary needles, minced
- salt & fresh ground pepper, to taste
- 4 large portabella mushroom caps, stems removed and discarded
- 8 large prawns, cooked, peeled and chilled
- 1⁄2 cup olive oil
- 2 garlic cloves, pressed or minced
- 2 medium shallots, finely chopped
- 2 tablespoons Dijon mustard
- 1 tablespoon granulated sugar
- 1⁄4 cup raspberry vinegar
- salt & fresh ground pepper, to taste
- 4 cups mixed baby greens (with arugula added if not included)
directions
- Whisk together the first 9 ingredients.
- Place the Portobella caps in a shallow baking dish and pour the previous marinade over all.
- Let marinade 30 minutes, then turn to other side and continue to marinade 30 more minutes.
- Grill the caps, upside down first, then turn and continue to grill until tender (5-7 minutes).
- Prepare a raspberry vinaigrette by combining the half cup of olive oil, garlic, shallots, mustard, sugar, vinegar, salt and pepper. Whisk the mixture well. Place the greens in a large bowl and toss with the vinaigrette, then divide and arrange on four large chilled salad plates. Place a grilled cap on each plate, along with 2 chilled prawns.
- Add several grinds of fresh ground pepper and serve.
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RECIPE SUBMITTED BY
darthlaurie
Salt Lake City, 84
<p>I am single, although I have a great BF. I love the Pacific Northwest and I have no idea why I'm still stuck in the desert! I like trying new foods and I love perusing the recipes on this site and allrecipes.com, even if I'm too lazy to make the vast majority of them. I also love to write and edit things.</p>