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    • Randy Graham

    • September 3, 2013 in Columnists

    Grilled Portobello Mushroom Salad with Gorgonzola

    Photo: Randy Graham

    This is a quick and easy salad that takes advantage of your grilling skills while the weather is still conducive to grilling outdoors. If you don’t have a grill or the weather is not cooperating, the mushrooms can be grilled indoors by placing them in the middle rack of the oven with the broiler set on high.

    3 teaspoons olive oil
    2 teaspoons balsamic vinegar
    4 large Portobello mushrooms (cleaned with stems removed)
    1 clove garlic (peeled)
    ½ cup buttermilk
    2 ounces crumbled Gorgonzola cheese
    2 tablespoons Vegenaise
    2 tablespoons fresh chives (chopped fine)
    6 cups baby arugula
    8 cherry tomatoes (quartered lengthwise)

    Preheat grill to medium-heat (about 350 degrees).

    Whisk olive oil and vinegar together in a bowl. Season with salt and pepper, if desired, and brush on both sides of mushroom caps. Grill mushrooms for 8 minutes on one side, turn over, and continue to grill the other side for another 8 minutes. Transfer to cutting board to cool slightly before slicing into inch-wide strips.

    Process garlic in a food processor until minced. Add buttermilk, Gorgonzola cheese and Vegenaise. Process until creamy. Stir in chives.

    Divide arugula among 4 plates. Arrange mushroom slices on top of arugula. Pour sauce over mushrooms. Garnish with cherry tomatoes and serve with a fresh sliced French bread on the side.

    See Chef Randy’s food blog for more recipes at: http://valley-vegetarian.com

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