Grilled Portabella and Radicchio Salad

Ingredients:

• 1/2 cup balsamic vinegar
• 1/4 teaspoon Onion Powder
• 1/4 teaspoon Garlic Powder
• 1/2 teaspoon Thyme Leaf
• 1/2 teaspoon brown sugar
• 1/4 teaspoon Coarse Sea Salt
• 1/2 teaspoon Ground Black Pepper Coarse Grind
• 4 large portabella mushrooms, washed, stems and gills removed
• 2 Tablespoons olive oil
• 2 Tablespoons red wine vinegar
• 1 medium head of radicchio lettuce, cored, washed and torn into bite sized pieces.

Makes 4 servings.

Instructions:

1. In a medium sized bowl, whisk together the balsamic vinegar, Onion Powder, Garlic Powder, Thyme Leaf, brown sugar, salt and pepper.
2. Make the mushrooms are dry by patting them with a paper towel and place them stem side up in a baking dish.
3. Spoon the marinade over the mushrooms, letting it pool inside the cap and pouring some into the dish to coat the tops of the mushrooms.
4. Cover and refrigerate for as long as 30 minutes up to 2 hours.
5. Bring the grill to medium heat and place the mushrooms, stem side up on the grill.
6. Grill for 4-5 minutes before turning. Baste the mushrooms with the marinade during the cooking process.
7. Remove from heat when mushrooms are cooked through but still retain some firmness.
8. Let mushrooms cool and cut into bite sized pieces.
9. Whisk together the olive oil and red wine vinegar.
10. In a large bowl, add radicchio leaves and drizzle with the oil and vinegar, toss to coat.
11. Add mushrooms and toss again to coat.
12. Serve immediately.

Source: https://spicesinc.com/p-7228-grilled-portabella-and-radicchio-salad.aspx