Ingredients
- 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
Directions
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.
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Submitted 6/13/05.
Source: Internet: Chef Du Jour
Submitted By: Linda Wilson
lwilson@gatecom.com
Grilled Portabello Steak Salad