Grilled Portabello Mushroom Salad

Summer is a great time for grilling if you don't have a grill you can saute the mushrooms.

Serves 4
2 large portabello mushrooms-we prefer them degilled- removing the underside of the mushroom with a spoon
1 head of garlic
Mixed salad greens- enough for the four you are serving, I estimate a couple of handfuls
1 red pepper
1-2 lemons juiced
2-4 tablespoons of olive oil
salt and pepper to taste

Slice the top off the head of garlic so it is flat and rub it with olive oil. Place in oven or toaster oven at 350- 400 degrees and bake until you can stick a fork through it easily, approximately 20-30 minutes.

Place red pepper on the grill whole and cook it until the outside of pepper is charred. Place in a paper bag and set aside for a bit. When it cools peel the skin off, deseed and place pepper in a food processor with 1 tablespoon or lemon and one tablespoon of olive oil. Puree until smooth then adjust amount of lemon and oil and add salt to taste.

Toss mushrooms in olive oil and place on grill, cook until done...you will know because it will soften and become a richer color.

Peel garlic cloves from head leave cloves whole. Slice mushroom into strips. Toss mixed greens with olive oil, lemon, salt and pepper. Plate up the greens, place garlic cloves and strips of mushroom on top. Drizzle red pepper puree generously on top. If you are a cheese lover you can add a good goat cheese or a thinly sliced hard cheese on top as well.

Enjoy this meal with a great loaf of artisan crusty bread.

This may sound like it takes a long time but it's quicker than it looks and if you have two people to prepare its a snap.