Grilled Portabella Mushrooms with Focaccia Salad

Side Dish
25 min.
4 Servings
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If you’re looking for meat alternatives on the grill, check out this recipe for grilled portobello mushroom steaks with focaccia salad.

Ingredients:

  • 8 portobello caps
  • 4 cloves garlic
  • ½ bunch Nature’s Basket oregano
  • ½ cup Market District extra virgin olive oil, divided
  • 1 tsp. kosher salt
  • ¼ tsp. ground black pepper
  • 1 bunch parsley
  • ¼ cup Delallo® red wine vinegar
  • 2 cups Fresh Gourmet® focaccia croutons

Directions:

  Prep Time: 10 min. • Cook Time: 15 min.

Preheat grill to medium-high. Score caps of portobellos. Peel and finely chop the garlic. Finely chop the oregano. In a mixing bowl, combine ¼ cup olive oil with the salt, pepper, chopped garlic and oregano.
Toss mushrooms in this mixture. In a separate bowl, pick the parsley leaves, and combine with red wine vinegar and remaining ¼ cup of olive oil. Break up croutons into large pieces and set aside for garnish.

Add the mushrooms to the preheated grill and cook for 5 minutes on each side or until mushrooms are tender and have a nice char. Once cooked, toss mushrooms in the dressing and parsley leaves. Arrange on a platter and sprinkle with croutons.

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