• Preheat grill. Lightly brush mushrooms with oil; grill for 3 to 4 minutes per side or lightly golden brown. Coarsely chop 1 mushroom; add to food processor along with 1/2 cup olive oil, parsley, basil, balsamic vinegar, garlic and chipotle pepper until well combined. Toss with greens.
• Place one portobello mushroom on each salad plate. Mound one-quarter of greens onto each mushroom cap. Garnish with walnut halves.

Tips:

• You can substitute 1 canned chipotle pepper for the dried one if desired.
• If desired, you can reserve a little vinaigrette and drizzle it decoratively around the mushroom on each plate.

Recipe provided by Jim Coleman, Executive Chef of Normandy Farm and Coleman Restaurant