Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 large portobello mushrooms

  3. 2 tablespoons olive oil

  4. essence

  5. 1 1/2 cups extra-virgin olive oil

  6. 1/2 cup balsamic vinegar

  7. 2 teaspoons minced garlic

  8. 2/3 cup small diced grilled eggplant

  9. 1/2 cup chopped calamata olives

  10. 2 tablespoons finely chopped basil

  11. salt and pepper

  12. 8 cups fresh spinach -- stemmed and - cleaned 1 cup chicory farms feta cheese

  13. 4 Italian roma tomatoes

  14. - split in half and roasted

  15. 10 round of grilled flat bread

  16. 1 tablespoon chopped parsley

Instructions Jump to Ingredients ↑

  1. Preheat the grill. Season the Portobello mushrooms with the olive oil and Essence. Place on the hot grill and cook for 3-4 minutes on each side. Remove from the grill and slice on the bias.

  2. In a mixing bowl, whisk the extra-virgin olive oil and balsamic vinegar together. Add the garlic, eggplant, olives, and basil. Season with salt and pepper. Toss the spinach with the spinach. Season with salt and pepper if needed. Mound the greens in the center of the platter. Lay the mushroom slices across the top of the greens. Crumble the Feta cheese over the mushrooms. Garnish with the roasted tomatoes, flatbread and parsley.


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