Recipe - Grilled Portobello Mushroom And Barley Salad W Basil Puree

4 lg Portobello mushrooms
2 tablespoon Olive oil
Essence
1 One half cup Extravirgin olive oil
One half cup Balsamic vinegar
2 teaspoon Minced garlic
2/3 cup Small minced grilled eggplant
One half cup Chopped Calamata olives
2 tablespoon Finely chopped basil
Salt and pepper
8 cup Fresh spinach,; stemmed and
cleaned
1 cup Chicory Farms Feta Cheese
4 Italian Roma tomatoes,;
split in half and roasted
1 10inch round of grilled
flat bread
1 tablespoon Chopped parsley

Preheat the grill. Season the Portobello mushrooms with the olive oil and
Essence. Place on the hot grill and cook for 34 minutes on each side.
Remove from the grill and slice on the bias. In a mixing bowl, whisk the
extravirgin olive oil and balsamic vinegar together. Add the garlic,
eggplant, olives, and basil. Season with salt and pepper. Toss the spinach
with the spinach. Season with salt and pepper if needed. Mound the greens
in the center of the platter. Lay the mushroom slices across the top of the
greens. Crumble the Feta cheese over the mushrooms. Garnish with the
roasted tomatoes, flatbread and parsley.

Yield: 4 maincoarse serving
Recipe By :ESSENCE OF EMERIL SHOW#EE2383

Posted to MCRecipe Digest V1 #280

Date: Tue, 5 Nov 1996 10:11:50 0500

From: Meg Antczak meginny@frontiernet.net