Wilson Farm Recipes : Grilled Portobellos with Tahini Vinaigrette & Wheatberries

Ingredients

• 4 portobello mushrooms, stems discarded
• 1 Tbsp. Tahini paste
• 1 tsp. Dijon mustard
• 3 Tbsp. lemon Juice
• 1 tsp. sherry vinegar
• 1 Tbsp. roasted garlic, chopped
• 1 Tbsp. marjoram, chopped
• 1 cup + 1 Tbsp. olive oil
• ½ lb. wheatberries, toasted
• ½ cup tamari
• ½ tsp. sugar
• 5 cups spinach, chopped
• ¼ cup red onion, sliced
• 3 Tbsp. marcona almonds, chopped
• salt & pepper