Grilled Portobello Mushroom Salad with Gorgonzola Dressing

This quick and easy salad makes the most of your grilling skills while the weather is suitable for outdoor grilling. If you don’t have a grill or if the weather is uncooperative, you can grill the mushrooms indoors by placing them on the middle rack of the oven with the broiler set to high.

Ingredients:

3 teaspoons olive oil

2 teaspoons balsamic vinegar

4 large Portobello mushrooms (cleaned with stems removed)

Salt and pepper to taste

1 clove garlic (peeled)

½ cup buttermilk

2 ounces of crumbled Gorgonzola cheese

2 tablespoons Vegenaise

2 tablespoons fresh chives (chopped fine)

6 cups baby arugula

8 cherry tomatoes (quartered lengthwise)

Directions:

Preheat the grill to medium heat (about 350 to 400 degrees).

Whisk olive oil and vinegar together in a bowl. Season with salt and pepper and brush on both sides of the mushroom caps. Grill the mushrooms for seven minutes on one side, then turn them over and continue grilling the other side for an additional seven minutes. Transfer to a cutting board to cool slightly, then slice into inch-wide strips.

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

Distribute the arugula evenly on four plates. Drizzle dressing over the arugula. Place mushroom slices on top. Garnish with cherry tomatoes and serve with fresh sliced French bread on the side.

Chef Randy Graham, the healthy chef. Providing consistently good vegetarian comfort food recipes. See his cookbooks at Amazon.