Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      large         portobello mushroom caps
   1      pound         mixed baby greens
   1      cup           parsley -- picked over &
                        well
                        cleaned
   1      cup           fresh basil -- picked over &
                        well
                        cleaned
   2      cloves        garlic
     1/2  cup           toasted pecan pieces
   1                    crushed dried chipotle
   3      ounces        molasses
                        fresh lemon juice -- to
                        taste
     1/2  cup           extra-virgin olive oil
                        ***FOR SALAD DRIZZLING***
                        fresh lemon juice -- to
                        taste
                        extra-virgin olive oil -- to
                        taste

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.