Grilled Portobello Mushroom Salad. Lemon Dressing.

Grilled Portobello Mushroom Salad. Lemon Dressing.
serves 1 - multiply as needed

1 medium tomato, cubed

1 heart of romaine lettuce, sliced
1/2 lemon, sliced into wedges
1 large portobello mushroom, peeled (optional), de-stemmed (optional)

Mushroom Marinade:

2 Tbsp balsamic vinegar

1 Tbsp extra virgin olive oil
1 tsp agave or maple syrup
pinch of fresh ground black pepper

Zesty Easy Dressing:

1 or 1/2 lemon, squeezed over greens

drizzle of extra virgin olive oil
fresh black pepper
optional: capers

Side:

Grilled bread and/or garlic hummus

as needed: coarse sea salt on grilled mushroom

Directions:

1. Grab your mushroom and peel it (optional). Slice off the thick stem so

the mushroom lays flat.(optional)

2. Whisk together your marinade ingredients in a shallow bowl. Add your

mushroom to the marinade and allow to soak for a few minutes - on each side.

3. Turn on your grill or panini press.

4. Place marinated mushroom on grill. Also place a few stacked slices of

bread.
 
5. While the mushroom is cooking, slice your romaine lettuce and place in
a shallow salad bowl - or plate.

6. Dress the salad in your super simple lemon dressing: squeeze a lemon
over top, drizzle some extra virgin olive oil and grind fresh black pepper
over top. Capers dotted on the greens would be a nice touch as well.

7. Your mushroom should be done after about 5 minutes. Grab it and dunk it back in the leftover marinade for a quick cool-off soak. Then place on cutting board to slice into thin strips. Add a pinch of coarse sea salt if you'd like.

8. Lay sliced mushroom over top your romaine salad. Add more fresh black pepper over the top of the mushroom. Slice your tomato, soak the cubes in the leftover balsamic marinade and add to salad.

9. Grab your grilled bread slices and cut into triangles. Plate salad with

a few triangles of bread and an optional side of roasted garlic hummus.

Serve!