---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Cheese/eggs, Ew
       Yield: 4 servings
       2 tb Extra-virgin olive oil
       2 tb Strong brewed Earl Grey tea
       1 tb Balsamic vinegar
       1 tb Finely chopped parsley,
            Preferably Italian flat-leaf
       1    Clove garlic, finely chopped
     1/2 ts Dijon mustard
     1/4 ts Dried marjoram
            Freshly ground black pepper
       2 lb Portobello mushrooms (about
            4 ea large)
       6 c  Washed, dried and torn salad
            Greens (curly red & green
            Leaf lettuce)
       2 oz Aged or fresh goat cheese
       1    Vine-ripened tomato, peeled
            Seeded & diced
   Place a broiler pan about 6 from the source of heat;
   preheat the broiler and broiler pan.  In a large bowl,
   whisk together 1 T oil, the tea, vinegar, parsley,
   garlic, mustard, marjoram, salt and pepper; set aside.
   Trim mushroom stems and reserve for another use. Wipe
   mushroom caps clean with a damp paper towel.  Brush
   the mushroom caps with the remaining 1 T oil and
   season lightly with salt and pepper.  Place the
   mushrooms, rounded side facing up, on the preheated
   broiler pan and broil until tender and lightly
   browned, 2 to 4 minutes per side.  While the mushrooms
   broil, add salad greens to the dressing and toss.
   Arrange the greens on 4 individual salad plates.  When
   the mushrooms are done, cut them into thick slices and
   set them on the greens.  Crumble cheese over the
   mushrooms and scatter tomatoes over all.  Add a
   grinding of black pepper and serve.