Grilled portobello mushroom steak served with cannabis-infused Nicoise dressing.
Total Time
30min
4.7
3 Ratings
Author: The Nomad Cook
Servings:
4
Ingredients
•
1
clove
Garlic
, minced
•
2
Tbsp
Red Wine Vinegar
•
1/3
cup
CBD Infused Olive Oil
•
2
Tbsp
Capers
•
3
Tbsp
Sliced
Black Olives
•
4
Portobello Mushrooms
•
2
Tbsp
Goat Cheese
•
12
Grape Tomatoes
•
to taste
Fresh Basil
•
to taste
Salt
•
to taste
Ground Black Pepper
•
as needed
Olive Oil
Cooking Instructions
1.
In a small bowl, season Garlic (1 clove) with Salt (to taste). Add Red Wine Vinegar (2 Tbsp) and slowly whisk in CBD Infused Olive Oil (1/3 cup) until emulsified.
2.
Add Capers (2 Tbsp) and Black Olives (3 Tbsp). Set aside.
3.
Wipe Portobello Mushrooms (4) tops with a damp paper towel. Remove the stems and gently scrape away the dark gills. Season mushrooms with Salt (to taste) and Ground Black Pepper (to taste). Drizzle a little regular Olive Oil (as needed) over top.
4.
Place mushrooms top side down on the grill and cook for 25 minutes (mushrooms will shrink by about a third).
5.
To a frying pan over medium heat, add about 1 Tbsp of regular Olive Oil (as needed). Add Grape Tomatoes (12) and sauté until they start to caramelize and pop. Remove from heat.
6.
To plate, start with a mushroom, then add 1/2 Tbsp of Goat Cheese (2 Tbsp) and 3 grape tomatoes. Drizzle 2 Tbsp of dressing over top and garnish with Fresh Basil (to taste).
Nutrition Per Serving
CALORIES
249
FAT
23.8 g
PROTEIN
3.9 g
CARBS
7.4 g
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