Grilled Portabello Steak Salad Recipe

Grilled Portobello Steak Salad W/Pecan Pesto 6 large portobello mushroom caps
1 pound mixed baby greens
1 cup parsley, picked and well cleaned
1 cup fresh basil, picked over and well cleaned
2 cloves garlic
1/2 cup toasted pecan pieces
1 crushed dried chipolte
1/2 cup extra-virgin olive oil
3 ounces molasses

Lightly oil and grill portobellos, set aside. In a food processor process all ingredients but portobellos and mixed greens until well minced. To serve, mound greens on 1/3 of 6 plates, drizzle with fresh lemon juice and extra-virgin olive oil. Slice portobellos on bias and overlap onto greens. Place pecan pesto on each portobello slice.