Tuesday, March 26, 2013

Grilled Portobellos With Arugula, Roasted Pears & Balsamic

Pin It




On a recent visit to Florida, I had this salad at a restaurant in South Miami.  It was the most enjoyable dish I had during my entire stay.  As a matter of fact, it was the first time I have ever enjoyed arugula.  This recipe is as close as I can remember. 

Thin ribbons of Parmigiano-Reggiano carry the mushrooms' meaty robustness through each bite of greens, with the roasted pear bits adding a subtle sweetness to the salad.  Divine!

You can roast or broil the mushrooms, but I guarantee you will adore them on the grill.
 
Use a potato peeler to shave off curls of cheese over the salad at the end.





Serves 4

Ingredients:

portobello mushrooms
6 cups arugula, trimmed
1 roasted pear, cut in small pieces
1 TB butter
2 oz Parmigiano-Reggiano or Asiago cheese, shaved
 
Dressing:
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tbsp chopped fresh rosemary
1/4 tsp salt
1/4 tsp pepper


Preparation:


Dressing: In bowl, whisk together oil, vinegar, rosemary, salt and pepper; set aside.

Slice the pear in half.  Place in an oven proof  dish, cut side up  and top with 1 tb. butter.  Place in a 375 degree oven and roast until golden, about 30 minutes.  Let cool and cut in small pieces.




Scrape gills from mushrooms; cut off stem just below cap. Wipe tops with damp towel; cut in thin slices. Brush with half of the dressing. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender, about 10 minutes. (Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours. Pour off any juices.) Alternatively, place under the broiler for about 5 minutes.

In large bowl, combine arugula and roasted pear. Toss with remaining dressing; mound on each plate. Top each serving with sliced mushrooms and shavings of Parmesan cheese.


Grind some fresh pepper at the table

Recipe and Photos Lindaraxa

6 comments:

  1. Portabello mushrooms & pears go together so well. I've had a similar salad and felt the same way you did. A real winner!
    Sam

    ReplyDelete
    Replies
    1. We've had it twice this week and glad we did as the weather has turned bitter cold and the cover is back on the grill!

      Delete
  2. I love salads like that... simple and good. Grilled portobellos are divine!

    ReplyDelete
    Replies
    1. Thanks for stopping by. I really enjoy your blog, particularly that dinner on horseback you did a few months ago!

      Delete
  3. I'm SO trying this. It looks divine!

    ReplyDelete

Thank you for visiting Lindaraxa. Your comments are much appreciated.

LinkWithin

Related Posts with Thumbnails
Pin It button on image hover