Grilled Portobello with Pomegranate-Mustard Vinaigrette and Garden Greens

• From: Pomegranate Council

Ingredients

• Grilled Portobello Mushrooms4 med portobello mushrooms

• 1/4 cup olive oil

• 1/4 cup balsamic vinegar

• 1 clove garlic, minced

• 1 shallot, minced

• 1/2 tsp basil, chopped

• 1/2 tsp Italian parsley, chopped

• 1/2 tsp rosemary, chopped

• 1/2 tsp thyme, chopped

• Salt and pepper to taste

• Herbed Goat Cheese1/2 tsp basil, chopped

• 1/2 tsp Italian parsley, chopped

• 1/2 tsp rosemary, chopped

• 1/2 tsp thyme, chopped

• 1 clove garlic, minced

• 1/4 lb goat cheese

• 1 Tbs crème fraiche

• 1 Tbs cream cheese

• Pomegranate-Mustard Vinaigrette1/2 cup pomegranate juice

• 1/4 cup rice vinegar

• 1 1/2 Tbs mustard

• 3/4 cup olive oil

• 2 cups mixed baby greens

• 1/4 cup pomegranate seeds (garnish)

• Salt and pepper to taste

Vegetarians will appreciate this hearty and healthy meal.

Directions

• Grilled Portobello MushroomsCombine 1/4 cup of olive oil, 1/4 cup of balsamic vinegar, 1 minced garlic clove, half of the minced shallots, 1/2 teaspoon basil, 1/2 teaspoon parsley, 1/2 teaspoon rosemary, and 1/2 teaspoon thyme.
• Remove the stems from the portobello mushrooms and marinate the caps in the herbed oil and vinegar mixture for 30 minutes to one hour.
• Remove the mushrooms from the marinade and season with salt and pepper. Grill each side for approximately 2 minutes, or until tender.
• Herbed Goat CheesePreheat oven to 425° F. Combine 1/2 teaspoon basil, 1/2 teaspoon parsley, 1/2 teaspoon rosemary, 1/2 teaspoon thyme, 1 minced garlic clove, goat cheese, crème fraîche, and cream cheese.
• Spoon the mixture onto a cookie sheet in 2 1/2 to 3 ounce dollops. Place the cheese in the pre-heated oven and bake it for 5 to 7 minutes, or until soft. Remove the cheese from cookie sheet and place it onto center of serving plate.
• Pomegranate-Mustard VinaigretteCombine the pomegranate juice, rice vinegar, and mustard in a large bowl. Slowly whisk in the olive oil. Season with salt and pepper to taste.
• Add the remaining shallots to the mixed greens and toss with the pomegranate-mustard vinaigrette.
• Place dressed greens in individual bowls; top with a grilled portobello mushroom and herbed goat cheese. Garnish with pomegranate seeds.