Grilled Portobello Salad with Hazelnut Pesto

Total Time:
35 min
Prep:
25 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Hazelnut Pesto:
  • 1 cup fresh flat-leaf parsley leaves
  • 1/3 cup chopped toasted hazelnuts
  • 3 tablespoons grated Parmesan
  • 2 cloves garlic
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • Grilled Portobello Salad:
  • 4 large portobello mushrooms, stems removed
  • 1/2 cup olive oil
  • Kosher salt and freshly ground pepper
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 4 ounces baby arugula
  • 1 small head fennel, bulb thinly sliced, fronds reserved for garnish
Directions
  • For the hazelnut pesto: Place the parsley, hazelnuts, Parmesan and garlic in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil and process until combined; transfer to a bowl and season with salt and pepper.

  • For the portobello salad: Heat a charcoal or gas grill to medium-high for direct and indirect grilling. Brush the mushrooms on both sides with 1/4 of the cup olive oil and season with salt and pepper. Place the mushrooms on a baking sheet and roast until cooked through, approximately 10 minutes on the grill. Remove to a baking sheet and loosely tent, reserving the liquid that the mushrooms have exuded.

  • Whisk together the reserved mushroom liquid, the sherry vinegar, mustard, remaining olive oil and season with salt and pepper.

  • Slice the mushrooms into 1/2-inch thick slices and place in a large bowl with the arugula, fennel, and some salt and pepper. Drizzle some of the vinaigrette down the sides of the bowl and toss the salad to combine. Spoon a pool of pesto on one side of a large platter. Mound the salad on the other side, and garnish everything with fennel fronds.

  • Place the mushrooms on a large platter, place the fennel over the mushrooms and drizzle with the pesto. Arrange the arugula around the platter.


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