Grilled Portobello with Herb Sonoma Goat Cheese and Herb Garden Greens

Note from Cheri: This recipe was given to me by Chef James Boyce of Loews Coronado Bay Resort. James is particularly proud of the hotel's extensive herb garden, as evidenced in this recipe. Follow this link for an interview with James and more of his fabulous recipes!

Portobellas 4 medium portabella mushrooms 2 cloves garlic, minced or pressed 1 shallot, minced 1 tsp. chopped basil 1 tsp. chopped Italian parsley 1 tsp. chopped rosemary 1 tsp. chopped thyme 1/4 pound goat cheese (preferably Sonoma) 1 T creme fraiche 1 T cream cheese salt and pepper to taste Salad 1/4 cup olive oil 1/4 cup balsamic vinegar 2 cups baby greens or mesclun

Serves 4 Preparing the Portobella Mushrooms Mix together half the oil, vinegar garlic, shallots and herbs. Remove stems from mushroom caps and marinate in this mixture for 30 minutes to one hour. Combine remaining herbs, garlic, goat cheese, crème fraiche and cream cheese. Place cheese mixture onto a cookie sheet sheet. Remove a mushroom cap from the marinade and season with salf and pepper. Grill mushroom until tender. Place cheese in a pre-heated 425°F oven and bake until soft. Making the Salad Combine remaining olive oil and balsamic vinegar to make a vinaigrette. Add shallots in equal portions and toss with greens. Finishing Remove cheese from cookie sheet and place 1/4 in the center of each serving plate. Place mushroom cap on top of cheese and top with a small portion of the salad.