Grilled Portabella Mushroom Salad

Note from Cheri: This recipe came to us from James Boyce, executive chef of Loew's Coronado Bay Resort. He came up with the recipe while trying to substitute beef in a favorite salad recipe. I like this version even better. Follow this link to read an interview with James and get more of his great recipes!

3-4 cups mesclun (if your salad mixture doesn't included arugula, be sure to add some) 4 tsp. fresh grated parmesan cheese 2 large portabella mushroom caps Dressing and Marinade: 1/2 cup olive oil 1/3 cup red wine 1/4 cup red wine vinegar 2-3 garlic cloves, minced or pressed 2 T fresh minced chives 1 T minced fresh basil salt and pepper to taste

Serves 4 Slice mushroom caps into 1/4 inch slices. Combine marinade/dressing ingredients together. Pour a small amount of marinade over mushroom slices and marinade for 5-10 minutes (not longer as mushrooms will absorb too much marinade). Grill mushrooms over a barbeque fire or in a hot skillet on the stovetop for a bout 2-3 minutes per side or until browned and tender. Toss salad greens with desired amount of dressing until well coated. Divide greens between four plates. Top each plate with 1/4 grilled mushroom slices (either hot off the grill or chilled, your choice). Sprinkle with fresh parmesan cheese. Serve immediately.