Grilled Portabella Mushroom And Cantaloupe Salad

Course : Grilling
Serves: 4
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1/2 cup balsamic vinegar
1 dash cider vinegar
1 teaspoon garlic salt to taste
3 large shallots -- minced
1 cup extra-virgin olive oil
1 teaspoon black pepper to taste
6 medium portabella mushrooms
6 large hand mesclun -- (mixed salad greens)
2 small cantaloupes -- peeled and seeded, cut into slender lengthwise slices
4 ounces crumbled fete cheese with herbs and sun-dried tomatoes -- (or herbs and garlic)

Preparation / Directions:

Prepare grill: If using charcoal, allow coals to burn to medium-low heat or use indirect grilling method. If using gas, use low setting. In a small bowl, whisk together vinegars, garlic salt, shallots, olive oil and pepper. Wipe mushrooms with a damp paper towel. Brush both sides with vinaigrette. Place rounded-side down on grill. Cook 2 to 3 minutes. Lift with tongs and rotate 1/4 turn. Grill 1 to 2 minutes longer. Watch carefully to prevent burning. Turn mushrooms and brush lightly with vinaigrette. Grill 2 to 4 minutes. Place mushrooms on cutting board and drizzle with a little more vinaigrette; allow to rest for 10 minutes. Slice on the diagonal. Taste and season with salt and pepper if needed. Toss salad greens with enough vinaigrette to barely coat leaves. Refrigerate leftover vinaigrette; it will keep up to 2 weeks in the refrigerator. Divide greens among 6 plates. Alternate slices of mushrooms with slices of cantaloupe. Sprinkle with fete cheese.

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