Portobello and Parmigiana Salad

Serves 4


2 Portobello mushrooms, stem removed and rinsed clean

Kosher Salt, fresh Ground Pepper

1 T Balsamic Vinegar

1/2 cup plus 2 T Extra Virgin Olive oil

2 heads Butterleaf lettuce, rinsed and dried

3 ounces Parmigiana Regiano cheese, shaved not shredded


Heat the oven to 400 degrees. Over a roasting pan, rub mushrooms liberally with 2 tablespoons olive oil, season with salt and pepper. Roast until done and juices released, 15-20 minutes. Take out of pan and cool, reserve juice.

In a small bowl combine 1/4 cup of the cooled mushroom juice, Balsamic Vinegar, salt and pepper to taste. Whisk in 1/2 cup virgin olive oil. Adjust seasoning if needed.

On four salad plates arrange lettuce. Slice mushrooms and arrange over lettuce and sprinkle shaved Parmigiana over all. Drizzle the dressing over the salads and serve.

Editor's note: use fresh herbs if you like, chopped thyme or marjoram would work well with the salad. Include them when roasting the mushrooms.