Recipe - Grilled Portobello Sandwich With Goat Cheese And Green Sauce

6 lg Portobello mushroom caps
1 pound Mixed baby greens
1 cup Parsley; picked over & well
cleaned
1 cup Fresh basil; picked over &
well cleaned
2 Cloves garlic
One half cup Toasted pecan pieces
1 Crushed dried Chipotle
3 ounce Molasses
Fresh Lemon juice; to taste
One half cup Extravirgin olive oil

FOR SALAD DRIZZLING
Fresh lemon juice; to taste
Extravirgin olive oil; to
taste

Lightly oil and grill Portobellos, set aside.

For pecan pesto: In a food processor process all ingredients but
portobellos and mixed greens until well minced.

To serve, mound greens on 6 plates, drizzle with fresh lemon juice and
extravirgin olive oil. Slice portobellos on bias and overlap onto greens.
Place pecan pesto on each portobello slice.

CHEF DU JOUR JACK MCDAVID SHOW #DJ9181

Recipe by: Jack McDavid

Posted to MCRecipe Digest V1 #816 by Holly Butman
butma001@acpub.duke.edu on Sep 28, 1997