Grilled Portabella Salad With Goat Cheese

Course : Grilling
Serves: 4
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3 tablespoons extra-virgin olive oil
3 tablespoons strong brewed tea
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons Italian flat-leaf parsley - finely chopped
2 cloves garlic -- finely chopped
1/2 teaspoon Dijon mustard
1/2 teaspoon dried marjoram
1 teaspoon salt and pepper -- to taste
4 large portabella mushrooms
4 cups curly lettuce -- red and green dried and torn
3 ounces aged or fresh goat cheese
1 medium vine-ripened tomato -- peeled seeded and diced.

Preparation / Directions:

Place a grill pan about 6" from the source of heat; preheat the grill and grill pan. In a large bowl, whisk together half the olive oil, the tea, vinegar, parsley, garlic, mustard, marjoram, salt and pepper; set aside. Trim mushroom stems and reserve for another use. Wipe mushroom caps clean with a damp paper towel. Brush the mushroom caps with the remaining olive oil and season lightly with salt and pepper. Place the mushrooms, rounded side facing up, on the preheated grill pan and grill until tender and lightly browned, 2-4 min per side. While the mushrooms grill, add salad greens to the dressing and toss. Arrange the greens on 4 individual salad plates. When the mushrooms are done, cut them into thick slices and set them on the greens. Crumble cheese over the mushrooms and scatter tomatoes over all. Add a grinding of black pepper and serve.

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