My husband and I made a trip to the Farmer’s Market yesterday morning and came home with quite a bounty of fresh fruits and vegetables. Among our booty was the most beautiful portobello mushrooms and heirloom tomatoes. So I decided to grill the portobellos and top with the arugula and the heirloom tomatoes.
2 portobello mushrooms
1/4 cup olive oil
3 tablespoons chopped onion
4 cloves garlic, minced
2 tablespoons white balsamic vinegar
2 tablespoons pomegranate vinegar
2 handfuls of argula
1 medium heirloom tomato, diced
White Truffle Oil
salt and pepper
Clean mushrooms and remove stems, reserve for other use. Place caps in a one gallon zip lock bag.
In a small bowl, combine the olive oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let sit for 1 hour.
Grill mushrooms and onions over hot grill for 10 minutes (5 minutes each side). Remove onions from pan after 5 minutes.
Top with arugula, tomatoes, onions and drizzle with white truffle oil.