Grilling recipes

Grilled Portobello Steak Salad With Pecan Pesto

Course : Grilling
Source: Jack McDavid
Serves: 6

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Ingredients:

6 large portobello mushroom caps

1 pound mixed baby greens

1 cup parsley -- picked over and well cleaned

1 cup fresh basil -- picked over and well cleaned

2 cloves garlic

1/2 cup toasted pecan pieces

1 medium crushed dried chipotle

3 ounces molasses

1 tablespoons fresh lemon juice

1/2 cup extra-virgin olive oil

---FOR SALAD DRIZZLING---

1 tablespoons fresh lemon juice

1 tablespoons extra-virgin olive oil

Preparation / Directions:

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.

Grilled Portobello Steak Salad With Pecan Pesto

Ingredients:

Preparation / Directions:

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