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Grilled Portobellos with Tahini Vinaigrette & Wheatberries

From Our Kitchen

Preheat grill.


4 portobello mushrooms, stems discarded
1 Tbsp. Tahini paste
1 tsp. Dijon mustard
3 Tbsp. lemon Juice
1 tsp. sherry vinegar
1 Tbsp. roasted garlic, chopped
1 Tbsp. marjoram, chopped
1 cup + 1 Tbsp. olive oil
½ lb. wheatberries, toasted
½ cup tamari
½ tsp. sugar
5 cups spinach, chopped
¼ cup red onion, sliced
3 Tbsp. marcona almonds, chopped
salt & pepper


Add tahini, Dijon, garlic, marjoram and lemon juice to a bowl and whisk together. Add a pinch of salt and pepper, then slowly whisk in the olive oil. Lightly coat mushrooms with the vinaigrette and let sit for 30 minutes. Add 1 Tbsp. oil to a small pot over medium high heat. Add wheatberries, stir until coated with oil. Add Tamari and cook for 30 seconds. Add 1 ½ qts. of water. Simmer for about 1 hour and 25 minutes until tender, but still have a bite. (you may need to add a little more water).

Sprinkle mushrooms with salt and pepper. Grill until cooked thru, about 7-8 minutes per side, depending on mushroom size. When wheatberries are ready, fold in spinach, onions, almonds and 1 tsp. sherry vinegar. Adjust seasoning with salt and pepper. Divide onto plates. Place mushroom on top. Drizzle some vinaigrette on top.

Serves 4