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Portobello Mushroom Salad


Portobello Mushroom Salad

Grilled Portobello Mushroom Salad

D. Rattray
This portobello mushroom salad is easy to make and very tasty, a refreshing lunchtime or dinner salad. Serve it with soup or a sandwich for a full meal. I grilled the sliced mushrooms in a stovetop grill pan and sprayed with the Balsamic Breeze Salad Spritzers, but feel free to saute them or grill them on a charcoal or gas grill and use a drizzling of balsamic vinaigrette.


  • Portobello mushrooms, about 12 thick slices
  • Mixed salad greens or torn romaine leaves
  • 8 to 10 thin slices sweet onion, separated into rings
  • 1 medium tomato, sliced and then cut into quarters
  • 1/2 small cucumber, sliced
  • olive oil or olive oil cooking spray
  • balsamic vinaigrette or spray-type balsamic dressing (Salad Spritzers by Wishbone)
  • salt and pepper


In a stovetop grill pan, spray or brush a light coating of olive oil. Heat over medium heat. Arrange mushroom slices in the pan and brush or spray lightly with balsamic dressing. Grill for about 1 minute then turn and brush or spray the other side. Grill, turning a few more times, until tender.

Arrange salad greens in 2 plates. Add onion rings, sliced tomato, and cucumber. Arrange grilled mushrooms over the salad, then sprinkle lightly with salt and pepper and drizzle with balsamic dressing.
Serves 2.

More Vegetable Salads
Broccoli and Orzo Salad
Cauliflower and Broccoli Salad
Favorite Carrot Salad
Green Pea Salad With Easy Creamy Dressing
Potato Salad Recipes
Pasta Salad Recipes

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