Grilled Portobello with Lobster and Shrimp Salad

Name: Grilled Portobello with Lobster and Shrimp Salad
Ingredients: 1 tablespoon honey; 2 tablespoons shallots, minced; ¼ cup rice wine vinegar; 3 tablespoons whole grain mustard; 1 cup micro greens; ½ cup grape seed oil; 1¼ cup fresh raw corn from about 2-3 ears; 1 garlic clove, minced; 3 tablespoons fig balsamic vinegar; 3 garlic cloves, minced; ¾ pound cooked lobster meat, chopped; 1 tablespoon fresh thyme; 6 tablespoons grape seed oil; Kosher salt and freshly ground pepper; Kosher salt and fresh ground pepper; 6 large portobello mushrooms, stemmed with gills scraped out; 1½ cups ripe mango, chopped; ½ pound medium cooked shrimp

Preparation info

Difficulty
Easy

Appears in

Eating Well to Win

By Richard Ingraham

Published 2017

About

Ingredients

For Portobello Mushrooms

6 tablespoons grape seed oil
3 tablespoons fig balsamic vinegar
3

Lunch
Pescatarian

Method

Mushrooms

Heat grill to medium-high heat.
Whisk oil, fig balsamic vinegar, garlic and thyme in small bowl, and season with salt and pepper.
Arrange mushroom caps on foil-lined baking sheet, gill side up.
Generously spoon dressing into each mushroom.
Place mushrooms on grill, gill side down, and