Grilled Portobello Steak Salad With Pecan Pesto

Grrrrrgh!
Course : Grilling
From: HungryMonster.com
Serves: 6
 

Ingredients:

6 large portobello mushroom caps
1 pound mixed baby greens
1 cup parsley -- picked over and well
1 cup fresh basil -- picked over and well
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:

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.