| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Sami |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
lg |
Portobello mushrooms |
| 2 |
tb |
Olive oil |
|
|
Essence |
| 1 1/2 |
c |
Extra-virgin olive oil |
| 1/2 |
c |
Balsamic vinegar |
| 2 |
ts |
Minced garlic |
| 2/3 |
c |
Small diced grilled eggplant |
| 1/2 |
c |
Chopped Calamata olives |
| 2 |
tb |
Finely chopped basil |
|
|
Salt and pepper |
| 8 |
c |
Fresh spinach,; stemmed and cleaned |
| 1 |
c |
Chicory Farms Feta Cheese |
| 4 |
|
Italian Roma tomatoes,; split in half and roasted |
| 1 |
|
10-inch round of grilled flat bread |
| 1 |
tb |
Chopped parsley |
INSTRUCTIONS
Preheat the grill. Season the Portobello mushrooms with the olive oil and
Essence. Place on the hot grill and cook for 3-4 minutes on each side.
Remove from the grill and slice on the bias. In a mixing bowl, whisk the
extra-virgin olive oil and balsamic vinegar together. Add the garlic,
eggplant, olives, and basil. Season with salt and pepper. Toss the spinach
with the spinach. Season with salt and pepper if needed. Mound the greens
in the center of the platter. Lay the mushroom slices across the top of the
greens. Crumble the Feta cheese over the mushrooms. Garnish with the
roasted tomatoes, flatbread and parsley.
Yield: 4 main-coarse serving
Recipe By :ESSENCE OF EMERIL SHOW#EE2383
Posted to MC-Recipe Digest V1 #280
Date: Tue, 5 Nov 1996 10:11:50 -0500
From: Meg Antczak <meginny@frontiernet.net>
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