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Planked Portobello Panzanella
Nb persons: 4
Yield:
Preparation time: 10 minutes
Total time: 30 minutes
Source: Gourmet Made Simple, Page 48
| Ingredients for Salad | |
| 3 cups | ciabatta or French bread, cubed |
| 1 large clove | garlic, minced |
| 4 TBS | olive oil, divided |
| ½ cup | red onion, thinly sliced |
| 3 cups | tomatoes, coarsely chopped |
| 2 TBS | red wine vinegar |
| ½ cup | fresh basil, leaves torn |
| 1/4 cup | Grated Parmesan Cheese |
| 2 TBS | balsamic vinegar |
| 1 TBS | olive oil |
| 4 large | Portobello caps, cleaned and stems removed |
| 1 | 15" cedar plank |
FIRST: Preheat grill to medium low. Combined balsamic vinegar and 1 TBS of olive oil in a gallon-size zip-top bag; add mushroom caps and gently toss to coat. Place plank on grill and heat for 3 minutes. Turn plank over and place mushroom caps, bottom sides up, on plank. Close and cook 12 to 15 minutes or until mushrooms are slightly tender. Remove mushrooms and plank from grill; loosely tent mushrooms with aluminum foil.
NEXT: While mushrooms are cooking, toss bread cubes with minced garlic and 2 TBS of olive oil. Place on a cookie sheet, in a single layer. Bake 15 minutes or until bread is lightly toasted.
LAST: In a large salad bowl, combine onions, tomatoes, vinegar and remaining 2 TBS of olive oil; season with salt and pepper to taste. Add bread cubes and fresh basil leaves; toss to coat. Place mushroom caps, bottom side up, on 4 plates and top with equal portions of the salad mixture. Sprinkle with Parmesan curls, if desired. Serve immediately.
NOTE: The mushrooms can also be baked, without a plank in a 350F oven for 10 minutes, or until slightly tender.
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