Adapted from: Riccardi, V. “20 ways to grill fruits and veggies.” Vegetarian Times. (Vol. 37, No. 6) July/August 2011. p 66.
My Comment: It’s been actually hot here — not hot by New England standards, but H-O-T; and even though I like it that way, I don’t enjoy heating up the kitchen and then living with the aftermath (no AC). So when we heard the long-range forecast of a heat-wave, I picked out grill-based recipes.
The mix of spicy arugala with the garlicky blue-cheese based dressing is just one of those things that simply go together. And as far as I’m concerned, you can keep the steak – I love hearty Portobellos and grilling them is the perfect way to prepare them! Enjoy!
Vegetable oil for brushing on the grill
3 tsp. olive oil
2 tsp balsamic vinegar
4 large Portobello mushroom caps
1 clove garlic, peeled
1/2 cup low-fat buttermilk (I used nonfat)
2 oz. crumbled blue cheese (about 1/2 cup)
2 TBSP reduced – fat mayonnaise
2 TBSP fresh chives
8 cups baby arugula
1 pint cherry tomatoes, halved
1. Brush grill grates with oil and pre-heat grill to medium.
2. Whisk together olive oil and vinegar in a bowl. Season with salt and pepper if desired and brush all over mushroom caps. (I used my usual mustard vinegarette recipe — 2:1 balsamic to olive oil and add some dijon mustard before whisking). Place caps on grill and cook 15-18 minutes, turning once or until tender. Transfer to cutting board to cool slightly before slicing.
3. Process garlic in food processor (again — I’m a minimalist when it comes to cleaning up gadgets. Chop the daylights out of the garlic, put the other ingredients in a 2-cup measure and use a stick blender. Easier to clean IMHO).
4. Add buttermilk, blue cheese and mayonnaise; process until creamy. Stir in chives (see not about blending in Step 3).
5. Divide arugula among plates. Top with Portobellos, tomatoes, and sauce.
Nutrition Info per serving (4 servings): 166 calories, 8 G protein, 9 G total fat, 13 G carbs, 3 G fiber.