Grilled Portobello Mushrooms with Goat Cheese and Arugula

Ingredients

• 3  tablespoons red-wine vinegar
• 2  teaspoons Dijon mustard
• 1/2  cup olive oil
• 4  large (5 inches in diameter) portobello mushroom caps
• 4  ounces goat cheese at room temperature
• 1  small (5 oz.) bunch baby arugula, coarse stems trimmed
• 16  grape tomatoes, halved lengthwise, about 1 cup

Directions

1. Whisk together vinegar and mustard, with salt and pepper to taste. Add oil in a slow stream until emulsified.

2. Arrange mushroom caps stem-side up on a plate and drizzle with half of vinaigrette. Season with salt and pepper to taste.

3. Preheat grill. Grill mushroom caps on a lightly oiled rack, stem-side up, uncovered, over moderately high heat until underside is softened and golden brown, about 5 minutes. Turn caps over and grill until just tender, about 4 minutes more. Turn caps over and top each with a 1-ounce round of goat cheese. Continue to grill, spreading goat cheese slightly with a spatula, until cheese is slightly melted, about 1 minute. Transfer caps to serving plates.

4. Put arugula in a bowl and toss with enough vinaigrette to coat. Mound salad on top of mushroom and sprinkle with tomatoes. Drizzle any remaining vinaigrette over and around mushroom. Makes 4 servings.