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Jim Coleman Recipes

Portobello Salad with Chipoltle Portobello Vinaigrette

For this recipe you will need:

  • 5 Portobello Mushrooms (stems removed)
  • 1/2 cup parsley leaves (picked and washed)
  • ½ cup fresh basil leaves
  • 4 cloves of garlic
  • 1 crushed dried chipolte pepper or 1 canned chipolte pepper
  • ½ extra virgin olive oil
  • 4 tablespoons balsamic vinegar
  • 1 lb. Baby Greens or Mushlin Mix
  • ½ cup walnut halves

Over a direct flame, lightly oil the 5 Portobello mushrooms and grill approx. 3-4 minutes per side or until lightly golden brown. Take one (1) Portobello mushroom and lightly chop. Add all other ingredients into food processor until well combined. Place one Portobello in middle of plate. Toss greens with vinaigrette. Mound ¼ of greens onto each mushroom cap. Drizzle remaining balsamic vinaigrette around place and garnish with walnut halves.

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