From Episode 2: "More Organics"

• 2 Portobello mushrooms – gilled and roasted
• 1 cup goat cheese
• Olive oil

• Mixed Asian greens
• ¼ cup red onion – sliced thinly
• ¼ cup red pepper – diced
  

Vinaigrette :

• 3 cloves roasted garlic – mashed
• 1 tbs. lemon juice
• 1 tbs. lemon zest – julianned thinly
• 1 tbs. olive oil

Preheat oven 375 degrees

Remove the stem of the Portobello mushrooms and gill with the back of a spoon. Coat lightly with olive oil and roast for 15 minutes or until it is pliable.

Stuff the mushrooms with goat cheese and return to the oven for 5 minutes.

In a large salad bowl whisk together the mashed garlic, lemon juice, lemon zest, olive oil, salt and pepper. Add the mixed greens to coat with the dressing.

Add the diced peppers and red onion, toss.

Top the salad with the Portobello mushroom and serve.