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Grilled Portobello Salad with lettuce, avocado, tomato, goat cheese, and grilled mushrooms.
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Grilled Portobello Salad

A recipe for a Grilled Portobello Salad! Marinated portobello mushrooms are grilled until tender and paired with a light, lemony salad.
Course Salad
Cuisine N/A
Keyword cherry tomato, grill, lettuce, mushroom, portobello, salad
Prep Time 20 minutes
Cook Time 10 minutes
0 minutes
Total Time 30 minutes
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).