TC Recipe: Grilled Portobello Salad

February 09 2009

By Sous Chef Benjamin Nelson
Suggested Pairing: 2007 Signature Pinot Noir
Serves 2



  • 2 ea Portabella Mushrooms, gills removed
  • 10 ea Green Onions
  • 1 lb Broccoli Rabe
  • 1 ea Large Beet, pre roasted
  • 2 T Toasted Almonds
  • ½ c Shaved ParmesanMarinade
  • ½ c Pinot Noir
  • ¼ c Soy Sauce
  • ½ c Olive Oil
  • 4 T Herb Mix of Rosemary & Thyme, chopped
  • 2 T Garlic, chopped
  • Salt & Pepper


Combine all the marinade ingredients. Evenly coat the portabellas with all the marinade and set aside for 30 minutes. Remove portabellas (reserve the marinade) and char grill with the green onions for approximately 3 minutes on each side or until tender. Saute the broccoli rabe in olive oil. Splash the pan with marinade and to glaze the broccoli. Remove the broccoli rabe from the pan and deglaze with the rest of the marinade. Reduce for 5 minutes. Plate all vegetables. Drizzle with the sauce, top with parmesan and enjoy.