Grilled Portobello Salad
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Unrated
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 Servings
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Course
Salad
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Cuisine
International
Grilled Portobello Salad
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A recipe for a Grilled Portobello Salad! Marinated portobello mushrooms are grilled until tender and paired with a light, lemony salad.
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Ingredients
Marinade:
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon honey 15 milliliters
- 1/2 teaspoon black pepper ground
- 2 garlic peeled and minced, cloves
Dressing:
- 1/2 cup olive oil
- 1/4 cup lemon freshly squeezed juice 60 milliliters
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper ground
Salad:
- 4 portobello mushrooms
- 1 head romaine lettuce
- 10 cherry tomato
- 1 avocado peeled, pit discarded, and diced
- 4 ounces goat cheese crumbled, 113 grams
Instructions
To make the marinade:
- In a medium, wide bowl, whisk together the balsamic vinegar, olive oil, honey, black pepper, and garlic.
To make the dressing:
- In another bowl, whisk together the olive oil, lemon juice, dijon mustard, salt, and black pepper. Set aside at room temperature while you prepare the remaining ingredients.
To prepare the salad:
- Remove stems so the mushrooms lie flat. Place each mushroom in the marinade for 3-5 minutes per side.
- Preheat grill to medium heat while mushrooms are soaking.
- Place mushrooms on grill top side down and cook until darkened, about 5 minutes. Flip and cook the other side until golden.
- Remove from the pan and place on a rimmed plate to cool. Brush the tops with a little more of the marinade.
- Once cool enough to handle, slice into strips.
- In a large bowl, tear lettuce into bite size pieces.
- Slice the cherry tomatoes into halves and toss with the lettuce.
- Divide the salad among four serving bowls and top each with the avocado and goat cheese.
- Add the grilled portobello mushroom strips and serve immediately with the lemon dressing (stir again to blend before adding).
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