5 large portobello mushrooms (stems removed and discarded)
½ cup parsley leaves
½ cup fresh basil leaves
4 cloves garlic, peeled
1 crushed dried chipotle pepper or 1 canned chipotle pepper
½ cup Filippo Berio Extra Virgin Olive Oil
4 tablespoons balsamic vinegar
1 pound baby salad greens
½ cup walnut halves

Lightly oil the portobello mushrooms and grill over a direct flame or under the broiler 3-4 minutes per side or until lightly golden brown.

Make the vinaigrette by lightly chopping one of the mushrooms and combining it with the parsley, basil, garlic, chipotle pepper, olive oil, and vinegar in the bowl of a food processor. Process until well combined.

Toss greens with vinaigrette, reserving a little dressing. Place one grilled portobello on each salad plate. Top each portobello with a mound of greens. Drizzle remaining vinaigrette around the edges of the plates and garnish with walnut halves.