Grilled Portabella Steak Salad With Pecan Pesto

Course : Grilling
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


6 large portabella mushroom caps
1 pound mixed baby greens
1 cup parsley -- picked over and well cleaned
1 cup fresh basil -- picked over and well cleaned
2 cloves garlic
1/2 cup toasted pecan pieces
1 medium crushed dried chipotle
3 ounces molasses
2 tablespoons fresh lemon juice -- to taste
1/2 cup extra-virgin olive oil
---for salad drizzling---
2 tablespoons fresh lemon juice -- to taste
2 tablespoons extra-virgin olive oil -- to taste

Preparation / Directions:

Lightly oil and grill portabellas, set aside. For pecan pesto: In a food processor process all ingredients but portabellas and mixed greens until well minced. To serve, mound greens on 6 plates, drizzle with fresh lemon juice and extra-virgin olive oil. Slice portabellas on bias and overlap onto greens. Place pecan pesto on each portabella slice. CHEF DU JOUR JACK MCDAVID SHOW #DJ9181

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Grilling Recipes