Grilled Portobello with POM Vinaigrette and Greens by James Boyce
Time to Table: 30 minutes prep, 30 minutes - 1 hour marinating, 11 minutes cooking
Servings: 4
Ingredients:Grilled Portobello Mushrooms:
4 medium portobello mushrooms
1/4 cup olive oil
1/4 cup balsamic vinegar
2 cloves garlic, minced
1 shallot, minced
1/2 teaspoon each of basil, Italian parsley, rosemary and thyme, chopped
salt and pepper to taste
Herb Sonoma Goat Cheese
1/2 teaspoon each of basil, Italian parsley, rosemary and thyme, chopped
1/4 lb. Sonoma goat cheese
1 tablespoon creme fraiche
1 tablespoon cream cheese
POM Mustard Vinaigrette:
Juice from 1 large POM Wonderful Pomegranates*, or 1/2 cup POM Wonderful 100% Pomegranate Juice
1/4 cup rice vinegar
1-1/2 tablespoons mustard
3/4 cup olive oil
salt and pepper to taste
Salad:
2 cups California baby greens
Garnish:
1/4 cup arils from 1 large POM Wonderful Pomegranates** or POM POMS fresh pomegranate arils
Preparation:
Grilled Portobello Mushrooms:
Combine 1/4 cup of the olive oil, balsamic vinegar, 1 tablespoon minced garlic, half of the minced shallots and 1/2 teaspoon of each of the herbs in a bowl. Remove stems from mushroom caps and marinate in herbed oil and vinegar mixture for 30 minutes to one hour. Remove portobello from marinade and season with salt and pepper. Grill each side for approximately 2 minutes or until tender.
Herb Sonoma Goat Cheese:
Preheat oven to 425 F. Combine remaining herbs, garlic, goat cheese, creme fraiche and cream cheese. Spoon mixture onto cookie sheet in 2-1/2 to 3 ounce dollops. Place cheese in preheated oven and bake for 5 to 7 minutes or until soft. Remove from cookie sheet and place into center of serving plate.
POM Mustard Vinaigrette:
Prepare fresh pomegranate juice.* Combine the pomegranate juice, rice vinegar and mustard in a large bowl. Slowly whisk in oil to emulsify. Season with salt and pepper.
Baby Greens Salad and Plating:
Add remaining shallots in equal portions to the baby greens and toss with vinaigrette. Place mushroom on top of cheese with a small portion of the salad.
Notes:
* For 1 cup of juice, cut 2 to 3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside. ** Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/4 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Nutritional Information:
Nutrients per Serving (1 mushroom cap, 4 oz. salad, 2 oz. dressing): 416 calories (354 calories from fat), 5g protein, 39g total fat (8g saturated), 10g carbohydrates, 2g dietary fiber, 9mg cholesterol, 4g total sugars, 47mcg vitamin A RE, 112mg sodium, 415mg potassium, 2mg vitamin C
![James Boyce]( "James Boyce")
![James Boyce]( "James Boyce")
Grilled Portobello Mushrooms:
Combine 1/4 cup of the olive oil, balsamic vinegar, 1 tablespoon minced garlic, half of the minced shallots and 1/2 teaspoon of each of the herbs in a bowl. Remove stems from mushroom caps and marinate in herbed oil and vinegar mixture for 30 minutes to one hour. Remove portobello from marinade and season with salt and pepper. Grill each side for approximately 2 minutes or until tender.
Herb Sonoma Goat Cheese:
Preheat oven to 425 F. Combine remaining herbs, garlic, goat cheese, creme fraiche and cream cheese. Spoon mixture onto cookie sheet in 2-1/2 to 3 ounce dollops. Place cheese in preheated oven and bake for 5 to 7 minutes or until soft. Remove from cookie sheet and place into center of serving plate.
POM Mustard Vinaigrette:
Prepare fresh pomegranate juice.* Combine the pomegranate juice, rice vinegar and mustard in a large bowl. Slowly whisk in oil to emulsify. Season with salt and pepper.
Baby Greens Salad and Plating:
Add remaining shallots in equal portions to the baby greens and toss with vinaigrette. Place mushroom on top of cheese with a small portion of the salad.
Notes:
* For 1 cup of juice, cut 2 to 3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside. ** Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/4 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Nutritional Information:
Nutrients per Serving (1 mushroom cap, 4 oz. salad, 2 oz. dressing): 416 calories (354 calories from fat), 5g protein, 39g total fat (8g saturated), 10g carbohydrates, 2g dietary fiber, 9mg cholesterol, 4g total sugars, 47mcg vitamin A RE, 112mg sodium, 415mg potassium, 2mg vitamin C
James Boyce
James Boyce
