Grilled Portobello Mushroom Salad

4 large portobello mushrooms
2 tablespoons olive oil
emeril's essence
1 1/2 cups extra-virgin olive oil
1/2 cup balsamic vinegar
2 teaspoons minced garlic
2/3 cup small diced grilled eggplant
1/2 cup chopped calamata olives
2 tablespoons finely chopped basil
salt and pepper
8 cups fresh spinach, stemmed and cleaned
1 cup feta cheese
4 italian roma tomatoes, split in half and roasted
10 inch round of grilled flat bread
1 tablespoon chopped parsley

Preheat the grill. Season the Portobello mushrooms with the olive oil and Essence. Place on the hot grill and cook for 3-4 minutes on each side. Remove from the grill and slice on the bias.

In a mixing bowl, whisk the extra-virgin olive oil and balsamic vinegar together. Add the garlic, eggplant, olives, and basil. Season with salt and pepper. Toss the spinach with the spinach. Season with salt and pepper if needed.

Mound the greens in the center of the platter. Lay the mushroom slices across the top of the greens. Crumble the Feta cheese over the mushrooms. Garnish with the roasted tomatoes, flatbread and parsley.



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