Grilled Portabella Mushroom Salad
alt.cooking-chien/connie g (1999)
Serves 4

3-4 cups mesclun or spring mix(if your salad mixture doesn't included arugula, be sure to add some)
4 tsp. fresh grated parmesan cheese
2 large portabella mushroom caps

Dressing and Marinade:
1/2 cup olive oil
1/3 cup red wine
1/4 cup red wine vinegar
2-3 garlic cloves, minced or pressed
2 T fresh minced chives
1 T minced fresh basil
salt and pepper to taste

Slice mushroom caps into 1/4 inch slices. Combine marinade/dressing ingredients together. Pour a small amount of marinade over mushroom slices and marinade for 5-10 minutes (not longer as mushrooms will absorb too much marinade). Grill mushrooms over a barbeque fire or in a hot skillet on the stovetop for a bout 2-3 minutes per side or until browned and tender.

Toss salad greens with desired amount of dressing until well coated. Divide greens between four plates. Top each plate with 1/4 grilled mushroom slices (either hot off the grill or chilled, your choice). Sprinkle with fresh parmesan cheese. Serve immediately.