Chad often requests salads with grilled meats. I found this Grilled Portobello Salad recipe and thought it would be a nice meatless variation for him. We both really enjoyed it. Evan loved the flavor of the mushrooms. A simple romaine salad is topped with marinated and grilled portobello mushrooms. The salad is lightly drizzled with lemon and olive oil. With only a little prep work (mostly just chopping salad so if you have pre-cut salad, even less work), this lemon balsamic portobello salad was great as a light weekend lunch.
Ingredients
1/2 cup balsamic vinegar
1/4 cup olive oil
4 teaspoons maple syrup
1/2 teaspoon ground black pepper
2 medium tomatoes
1 head romaine lettuce
2 lemons, sliced
4 Portobello mushrooms
2-4 lemons
4 teaspoons olive oil
salt and pepper to taste
In a medium, wide bowl, make marinade by whisking together balsamic vinegar, olive oil, maple syrup, and black pepper.
Remove stems so mushrooms lie flat. If desired, peel the tops of the mushrooms so they can soak more marinade. Place each mushroom in marinade for 3-5 minutes per side.
Preheat grill to medium high heat while mushrooms are soaking.
Place mushrooms on grill top side down and cook until darkened, about 5 minutes. Dip each into the remaining marinade briefly to cool and place on work surface. Slice into thin strips.
In a large bowl, tear lettuce into bite size pieces. Dice the tomatoes and toss with the lettuce. Divide the salad among 4 bowls and top each with sliced mushrooms. Sprinkle mushrooms with salt and pepper. Squeeze 1/2-1 lemon over each salad, drizzle with olive oil, and season with pepper. Garnish with lemon slices and serve immediately.
Adapted from Lunch Box Bunch
https://tarasmulticulturaltable.com/grilled-portobello-salad/
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