Preparation:
Lightly oil and grill Portobellos, set aside.
For pecan pesto: In a food processor process all ingredients but portobello and mixed greens until well minced.
To serve, mound greens on 6 plates, drizzle with fresh lemon juice and extra-virgin olive oil.
Slice portobellos on bias and overlap onto greens. Place pecan pesto on each portobello slice. |
