Ingredients Jump to Instructions ↓

  1. 4 large portobellos

  2. 2 tablespoons olive oil Essence, recipe follows

  3. 1 1/2 cups extra-virgin olive oil

  4. 1/2 cup balsamic vinegar

  5. 2 teaspoons minced garlic

  6. 2/3 cup small diced grilled eggplant

  7. 1/2 cup chopped Calamata olives

  8. 2 tablespoons finely chopped basil Salt and pepper

  9. 8 cups fresh spinach, stemmed and cleaned

  10. 1 cup Chicory Farms Feta Cheese

  11. 4 Italian Roma tomatoes, split in half and roasted 10-inch round of grilled flat bread

  12. 1 tablespoon chopped parsley

  13. 2 1/2 tablespoons paprika

  14. 2 tablespoons salt

  15. 2 tablespoons garlic powder

  16. 1 tablespoon black pepper

  17. 1 tablespoon onion powder

  18. 1 tablespoon cayenne pepper

  19. 1 tablespoon dried leaf oregano

  20. 1 tablespoon dried thyme

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 to 4 minutes on each side. Remove from the grill and slice on the bias. 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. Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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