Portobello Mushroom Salad, Broiled
Recipe archives for the Jewish Food Mailing List
Ingredients
- 1/8 cup balsamic vinegar
- 1 teaspoon dried tarragon
- 1 teaspoon minced garlic
- 1 teaspoon Creole Seasoning
- 1/4 teaspoon hot sauce
- 1/4 cup olive oil
- 4 Portobello mushroom caps
- 1 cup water
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- Assorted salad greens for 4 side salads
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