Grilled Portabello Salad

Marinade (Blend well)
1/4 cup olive oil
1/2 teaspoon minced garlic
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon red wine

2 large Portabello muishrooms (Stems removed)
4 oz. fresh sliced Mozzarella
2 slices Creole tomato
6 fresh basil leaves

Dressing (Blend well)
2 cups Balsamic vinegar - reduce to 1/4 cup vinegar
1/4 cup olive oil
1/4 teaspoon chopped garlic
1 teaspoon chopped fresh basil
Salt and pepper

8 oz. fresh baby greens
1/2 cup diced tomatoes

Directions

Add mushrooms to marinade for 2 hours. Grill mushrooms on both sides. Place 2 oz. mozzarella and the chopped basil in each mushroom then add 1 slice of tomato to each mushroom. Top with remaining slices of mozzarella. Bake until cheese is melted. Cut into 4 quarters.

Toss greens with dressing.

Place greens in center of plate, arrange mushroom quarters on top, sprinkle diced tomatoes on plate. Drizzle Balsamic vinegar on top.

[ Recipe Compliments of Chef Richard Kiral of Bull's Corner and Crescent City Farmer's Market ]