Recipe| Ingredients | | | 2 | tablespoon | extra-virgin olive oil | | | 2 | tablespoon | earl grey tea, strong brewed | | | 1 | tablespoon | Balsamic vinegar | | | 1 | tablespoon | parsley, fresh, finely chopped (preferably italian flat-leaf) | | | 1 | each | garlic clove, finely chopped | | | 1/2 | teaspoon | dijon mustard | | | 1/4 | teaspoon | dried marjoram | | | 1 | | salt | | | 1 | | pepper, freshly ground | | | 2 | pound | portobello mushrooms (about 4 ea large) | | | 6 | cup | salad greens, washed, dried and torn (curly red & green leaf lettuce) | | | 2 | oz | goat cheese, aged or fresh | | | 1 | each | tomato, vine-ripened, peeled seeded & diced | | | | | |
Directions:
| Place a broiler pan about 6 inches from the source of heat; preheat the broiler and broiler pan. In a large bowl, whisk together 1 Tb oil, the tea, vinegar, parsley, garlic, mustard, marjoram, salt and pepper; set aside. Trim mushroom stems and reserve for another use. Wipe mushroom caps clean with a damp paper towel. Brush the mushroom caps with the remaining 1 Tb oil and season lightly with salt and pepper.
Place the mushrooms, rounded side facing up, on the preheated broiler pan and broil until tender and lightly browned, 2 to 4 minutes per side. While the mushrooms broil, add salad greens to the dressing and toss. Arrange the greens on 4 individual salad plates. When the mushrooms are done, cut them into thick slices and set them on the greens. Crumble cheese over the mushrooms and scatter tomatoes over all. Add a grinding of black pepper and serve.
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