Grilled Portobello Mushroom Salad


  • 2 portabella mushroom caps
  • 3/4 cup olive oil, divided
  • 1/4 cup Worcestershire sauce
  • 2 tablespoon balsamic vinegar
  • 2 tablespoons red wine vinegar
  • 1/4 cup soy sauce
  • 2 tablespoons garlic, chopped, divided
  • 2 tablespoons shallots, chopped, divided
  • 2 tablespoons fresh rosemary
  • salt and pepper to taste
  • 1/4 cup lump crabmeat
  • 2 tablespoons goat cheese
  • 2 tablespoons Dijon mustard
  • 2 tablespoons sugar
  • 1/4 cup raspberry vinegar
  • salt and pepper to taste
  • 1/2 cup mixed greens
  • chives


To prepare the marinade, mix together 1/4 cup of the olive oil, Worcestershire sauce, balsamic vinegar, red wine vinegar, soy sauce, 1 tablespoon of the chopped garlic, 1 tablespoon of the shallots, rosemary, and salt and pepper. Marinate the portabella cap for 1 hour.

Grill the portabella cap, upside down first, turning once. Cook until tender (5-7 minutes). Top with the lump crab and goat cheese and toast under a broiler.

To prepare the raspberry vinaigrette, combine the remaining olive oil, garlic and shallots with the mustard, sugar, raspberry vinegar and salt and pepper to taste.

Mix the raspberry vinaigrette with the greens and arrange on a cold plate with the portabella cap on top. Sprinkle with chives and freshly cracked black pepper.

Serves 2