Portobello Salad with Chipotle Portobello Vinaigrette

Portobello Salad with Chipotle Portobello Vinaigrette

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SERVES: 4

PREPARATION TIME: 15 minutes

COOKING TIME: 10 minutes

Ingredient

  • 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 chipotle pepper or 1 canned chipotle pepper
  • ½ Cup Filippo Berio Extra Virgin Olive Oil
  • 4 tablespoons Filippo Berio Balsamic Vinegar
  • 453 g (1 lb) baby greens or mesclun mix
  • ½ cup walnut halves

Method

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

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.

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