Marilu Henner’s Grilling with the Stars Recipe Wins PCRM $25,000

PCRM just won $25,000 thanks to Marilu Henner and all of PCRM’s supporters who voted for her Live with Kelly! Grilling with the Stars recipe. She beat out eight other celebrities competing with their favorite recipes to win $25,000 for their favorite charity.

Marilu is a coach for PCRM’s 21-Day Vegan Kickstart and longtime PCRM supporter. For more of Marilu’s delicious, healthy recipes and her nutrition advice, sign up for the 21-Day Vegan Kickstart that begins the first of each month.

In the meantime, here’s her winning Grilling with the Stars recipe.

Marilu Henner's Healthy/Easy Grilled Mushroom and Heirloom Tomato Summer Dish

Yield: 4-6 servings

INGREDIENTS:

large container of organic mesclun greens
3 organic heirloom tomatoes, (sliced 1/4-inch thick)
2 cups organic green grapes
6 cloves garlic (unpeeled)
1/4 cup extra virgin olive oil (divided, plus 1/3 cup olive oil)
kosher salt
pepper
1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
6 large portobello mushrooms
nondairy mozzarella-flavored cheese
grill basket

DIRECTIONS:

Preheat the grill to medium-high.

Marinate the grapes in olive oil, salt, and pepper.

In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and salt. Wrap the garlic cloves in tinfoil and place on the grill. Cook until tender, about 20 minutes.

In a medium bowl, whisk together the balsamic with the 1/3 cup olive oil and mustard. Cut tomatoes in thick slices and set aside.

In a medium bowl, toss the mushrooms in the remaining 2 tablespoons of olive oil. Season with salt. Place them, cap side down, on the grill and close the lid. Cook for 3 to 4 minutes.

Turn on the other side and cook for an additional 3 to 4 minutes. Re-season them lightly with salt and slice diagonally 1/2-inch pieces.

Take mushrooms off, and put grapes in a grill basket and grill until the skins begin to blacken in spots, about 3 minutes.

Remove the garlic from the grill. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing.

Arrange greens in center of plate, then alternate sliced mushrooms and sliced tomatoes on top and garnish with grapes and top with the dressing and a sprinkle of nondairy mozzarella-flavored cheese. Serve immediately.