Name: Portobello & Pear Salad
Yield: Serves 6 to 8
Ingredients: 4 heads Little Gem lettuce, leaves separated, large ones torn in half; Sea salt and freshly ground black pepper; 1 teaspoon chopped fresh thyme; 8 large portobello mushrooms, stems removed; A small handful of flat-leaf parsley, coarsely chopped; 3 Doyenné du Comice pears, extremely thinly sliced and sprinkled with a splash of lemon juice to prevent discoloration; About ½ cup (50 g) thinly shaved Parmesan cheese; 2 tablespoons freshly squeezed lemon juice; 3½ tablespoons (50 ml) olive oil; 2 tablespoons balsamic vinegar; 1 small clove garlic, minced; 1 cucumber, thinly sliced

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Home Made Christmas

By Yvette van Boven

Published 2018

About

Ingredients

8 large portobello mushrooms, stems removed
Sea salt and freshly ground black pepper
3½ tablespoons (

Starter
Vegetarian
Gluten-free

Method

Prepare

Heat a grill pan until piping hot.

Sprinkle the gills of each mushroom with salt and pepper. Grill them, gills facing up, over medium heat until well done: After about 10 minutes you will see little drops forming inside the mushrooms; they will tenderize in their own liquid while staying firm and flavorful. Continue cooking for a couple of m

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Ingredients

Method

Prepare

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