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Portobello Mushroom Salad

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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.

Ingredients:

  • 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

Preparation:

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.

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