Portabella Salad With Balsamic Vinaigrette - cooking recipe

Ingredients

4 large portabella mushrooms
1/3 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, thinly sliced
8 sprigs fresh thyme
2 bunches spinach (or 1 of each) or 2 bunches arugula (or 1 of each)
5 ounces thinly sliced prosciutto
1/2 cup shaved parmesan cheese (or goat cheese or feta)
balsamic vinaigrette
2 tablespoons balsamic vinegar
1 1/2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon white pepper

Preparation

MUSHROOMS: Cut stems off mushrooms& reserve for another use (soup?) or discard.
Using a spoon, carefully scrape gills off mushroom caps& discard; brush top of caps.
Brush small roasting pan with some of the oil& sprinkle with half the salt.
Place mushrooms in pan, drizzle with remaining oil, sprinkle with remaining salt& pepper.
Place 2 or 3 slices of garlic& 2 sprigs of thyme on each mushroom.
Roast in preheated 450F oven until tender, about 10 minutes.
Let cool; discard garlic& thyme.
This may be refrigerated for up to 3 days.
VINAIGRETTE: Whisk vinegar with mustard.
Slowly drizzle in the oil, whisking continuously, until emulsified.
Whisk in seasonings.
This can be made ahead& refrigerated for up to 3 days.
ASSEMBLY: Toss spinach& arugula with vinaigrette in a large bowl.
Divide among 4 dinner plates, top with mushrooms, proscuitto& cheese.