Gilled Portabello Mushrooms
  • 4 large portobello mushrooms, stems removed
  • 2 tablespoons olive oil
  • kosher salt and fresh ground pepper
  • 4 teaspoons fresh herbs, minced
  • (rosemary, cilantro, thyme and basil)
  • reserve 2 teaspoons for garnish
  • 1 cup carmelized onions
  • 1 teaspoon garlic, minced
  • 1 cup feta cheese, crumbled
  • 1 large head romaine lettuce, shredded
  • 1/2 cup prepared Caesar salad dressing
  • 8 tablespoons parmesan cheese, grated
  • 4 Kaiser rolls, split and grilled
  1. Lightly rub mushrooms with olive oil, salt, pepper, garlic and half the herbs. Place on a barbecue grill and grill for 3-4 minutes on each side until fully cooked. Remove and allow to cool. In the center of each muchroom, arrange a mound of caramelized onions and top with remaining fresh herbs and feta cheese. Place on a baking tray and bake for 10 minutes or until fully heated. In a chilled mixing bowl, place the romaine lettuce, prepared Caesar dressing and parmesan cheese and toss lightly. Arrange the Caesar salad on top of the bottom half of the rolls. Place the grilled portobellow mushrooms on t op of the salad. Place the roll tops onmushroom caps and secure with wooden toothpicks.