2 Portobello mushrooms Mixed lettuce leaves Cherry tomatoes Salt and Pepper, to taste Marinade: 1 tbl. shallots 1 tbl. onion 1/4 cup olive oil 3/4 cup balsamic vinegar 3 tbl. finely chopped mixed fresh herbs: basil, parsley, thyme, and chives
Choose 2 big Portobello mushrooms; trim the edge of the mushroom and cut off the ridges inside the mushroom. In a bowl mix an equal amount of shallots, onions, herbs, salt, pepper, oil and balsamic vinegar. Grill or pan fry the mushroom and place it hot into the dressing. Marinade overnight in refrigerator. Slice the mushroom and place it on a bed of mixed lettuce, add cherry tomatoes. Serve the mushroom with the balsamic mixture.
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