"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Grilled Portabella Mushrooms with Tomato and Bread Salad Recipe

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This recipe for Grilled Portabella Mushrooms with Tomato and Bread Salad, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Monica Jasa
Added: Tuesday, November 4, 2008


For the Mushrooms:

4 large portabella mushroom caps

Olive Oil

Salt and Pepper

For the salad:

6 large ripe tomatoes, chopped

medium red onion, thinly sliced

2 cloves garlic, thinly sliced

loaf of crusty sourdough bread, cubed

1/3 c Olive Oil

1/3 c red wine vinegar

2 tbsp lemon juice

2 tbsp fresh parsley, chopped

1 tbsp fresh thyme, chopped

1 tbsp fresh rosemary, chopped

1 tsp salt

1 tsp pepper

In a large bowl, combine onion, garlic, vinegar and lemon juice. Let sit for about 10 minutes for onion and garlic to soften and mellow out. Meanwhile preheat grill to medium heat. Brush both sides of mushroom caps with olive oil and sprinkle with salt and pepper. Grill mushrooms for about 3-5 minutes on each side or until tender and cooked through.

While the mushrooms are cooking, add the remaining ingredients of the salad, except the bread to the bowl with the onions, garlic and vinegar and mix well. Add the bread and mix again until all ingredients are well combined.

To serve, fill the portabella caps with the tomato and bread salad. Enjoy!




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