Grilled Portobello Salad
A recipe for a Grilled Portobello Salad! Marinated portobello mushrooms are grilled until tender and paired with a light, lemony salad.
Servings 4 Servings
Ingredients
Marinade:
- 1/2 cup (120 milliliters) balsamic vinegar
- 1/4 cup (60 milliliters) olive oil
- 1 tablespoon (15 milliliters) honey
- 1/2 teaspoon ground black pepper
- 2 garlic cloves peeled and minced
Dressing:
- 1/2 cup (120 milliliters) olive oil
- 1/4 cup (60 milliliters) freshly squeezed lemon juice
- 1 teaspoon (5 milliliters) dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Salad:
- 4 portobello mushrooms
- 1 head romaine lettuce
- 10 cherry tomatoes
- 1 avocado peeled, pit discarded, and diced
- 4 ounces (113 grams) goat cheese crumbled
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).