Grilled Portobello Salad

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.

Grilled Portobello Salad

Adapted from Lunch Box Bunch

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Grilled Portobello Salad

Course Salad

Cuisine N/A

Keyword grill, mushroom, portobello, salad

Prep Time 20 minutes

Cook Time 5 minutes

0 minutes

Total Time 25 minutes

Servings 4 Servings

Ingredients

Marinade:

• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 4 teaspoons maple syrup
• 1/2 teaspoon ground black pepper

Salad:

• 2 medium tomatoes
• 1 head romaine lettuce
• 2 lemons sliced
• 4 Portobello mushrooms

Dressing:

• 2-4 lemons
• 4 teaspoons olive oil
• salt and pepper to taste

Instructions

• 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.