Prep time: 1 hour
Total time: 1 hour 10 minutes
- 2 Large Portobello cap, stems removed 4 cups of Local Asian mix salad
- 4 tablespoons aged balsamic
- ¼ salt
- ¼ teaspoon minced garlic
- 3 tablespoons honey
- ½ teaspoon minced oregano
- ¼ cup sliced dried figs
- ¼ cup soft goat cheese
- ¼ cup toasted pecans
- ¼ cup pesto and olive oil
- Garnish with some vine ripe cherry tomatoes
In a large bowl mix together the garlic, salt, balsamic, honey, and oregano, then pour the mixture over the mushroom caps. Let this soak in the refrigerator for at least 1 hour.
After the mushrooms are marinated, place a pan over medium heat until hot. Cook each side of the mushrooms for 4-5 minutes until caramelized. Remove form the pan and set on a cutting board.
Add the rest of the marinade into the pan and cook for 2 to 3 minutes until boiling. Toss the Asian mix with the olive oil/pesto and place on a plate. Sprinkle the figs, nuts and goat cheese over the lettuce.
Drizzle the plate with the reduced marinade; slice the mushrooms thin and place on top of the salad. Serve and enjoy.