Grilled Portobello Steak Salad With Pecan Pesto

Course : Grilling
Serves: 6
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6 large portobello 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
1 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil
1 tablespoons fresh lemon juice
1 tablespoons extra-virgin olive oil

Preparation / Directions:

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.

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