Portobello Mushroom and Cipollini Onion Salad

A sweet and savoury grilled mushroom salad is just what the weather ordered. And for dessert you can try the pizzas below! Sometimes you need to be creative or inspired by your ingredients, let them do the talking and something delicious will follow.

Serves: 6 to 8

Prep Time: 45 minutes

Marinade Time: 2 hours

Grill Time: 10 minutes

Ingredients

Napoleon® Multi-Grill Basket
8 large portobello mushroom caps
1 tsp salt
4 cups hot water

Marinade

½ cup liquid honey
½ cup hoisin sauce
¼ cup soy sauce
¼ cup rice vinegar
1 tbsp freshly ground black pepper
1 tbsp fresh cilantro, chopped
1 tbsp sesame seeds
1 tbsp grainy mustard
1 tsp toasted sesame oil
salt to taste
1½ cups fresh cipollini onions, trimmed and peeled
3 tbsp vegetable oil or 1½ cups cipollini onions in oil (available at Italian markets), drained
4 bunches arugula
4½ cup goat cheese, crumbled
1 tbsp fresh cilantro, chopped

Method

Brush the portobellos to remove any dirt. Place mushrooms in a large bowl. Dissolve salt in hot water and pour over the mushrooms. Place a plate over the mushrooms to fully submerge them, cover with plastic wrap, and let steep for 15 minutes.

Marinade:

Whisk together the honey, hoisin sauce, soy sauce, vinegar, pepper, cilantro, sesame seeds, mustard, and sesame oil. Season to taste with salt.
Drain mushrooms and pat dry with paper towels. Place, gill side up, in a flat glass dish. Pour the marinade over the mushrooms and let marinate for 2 hours.
Preheat the grill to medium-high (450°F/230°C).
Remove mushrooms from the marinade, reserving the marinade for basting. If using fresh cipollini, toss them in the vegetable oil to coat. Secure the mushrooms and onions in the basket.
Place the basket on the grill with the mushrooms gill side up. Grill until lightly charred and tender, about 4 to 5 minutes a side, basting frequently with the reserved marinade.
Carefully remove the basket from the grill and empty. Allow the mushrooms and onions to cool slightly, then slice the mushroom caps into ¼-inch (0.5 cm) slices.
Arrange the arugula on a platter. Toss the onions and mushroom slices together and arrange over the arugula. Top with goat cheese and cilantro.