- 5 portobello mushrooms, stems removed
- 1/2 cup parsley leaves (picked and washed)
- 1/2 cup fresh basil leaves
- 4 cloves garlic
- 1 canned chipotle pepper
- 1/2 cup Filippo Berio Extra Virgin Olive Oil
- 4 tablespoons balsamic vinegar
- 1 pound baby greens
- 1/2 cup walnut halves
- Over a direct flame, lightly oil the 5 Portobello mushrooms and grill approx. 3-4 minutes per side or until lightly golden brown. Take one (1) Portobello mushroom and lightly chop. Add all other ingredients into food processor until well combined. Place one Portobello in middle of plate.
- Toss greens with vinaigrette. Mound 1/4 of greens onto each mushroom cap. Drizzle remaining balsamic vinaigrette around place and garnish with walnut halves.