Grilled Portobello Salad - Cuisinart GR-4NAM - Griddler Instruction Booklet

Griddler ™ Function: Closed
Selector: Grill/Panini
Plates: Grill
Makes 6 servings
4 tablespoons (60 ml) extra virgin olive oil
2 tablespoons (25 ml) balsamic vinegar
1 tablespoon (15 ml) water
1 clove garlic, peeled and minced
1 tablespoon (15 ml) minced onion or shallot
1 teaspoon (5 ml) thyme
1/2 teaspoon (2 ml) kosher salt
1/4 teaspoon (1 ml) freshly ground pepper
18 ounces (540 g) thickly sliced Portobello mushrooms*
1/3 cup (75 ml) finely chopped red bell pepper
1/3 cup (75 ml) finely chopped yellow bell pepper
Place the olive oil, vinegar, water, garlic, onion, thyme, salt, and pepper in a food
processor fitted with the metal blade, or in a blender. Process or blend until
emulsified. Pour over the sliced Portobellos and toss gently to coat. Let stand for
10 to 15 minutes.
Preheat the Griddler
Portobellos on the bottom grill, cut side down. Close and grill for 3 minutes.
Remove and place on a platter. Repeat with the remaining sliced Portobellos.
Sprinkle with the chopped red and yellow peppers and serve. May be served
warm or chilled.
Grilled portobellos also make a very good filling for grilled panini sandwiches
use in place of, or in addition to meat.
* Sliced Portobello mushrooms are available in the produce sections of most
well-stocked grocery stores. The pre-sliced Portobellos are evenly sliced, resulting
in a very good grilled mushroom.
Calories 111 (71% from fat) • carb. 7g • pro. 2g • fat 9g • sat. fat 1g •

Grilled Portobello Salad

™ on High. When ready, arrange one third of the sliced
Nutritional information per serving:
chol. 0mg • sod. 60mg • calc. 13mg • fiber 1g
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