Blackened Portobello Mushroom Salad
Elevate your salad game with this bold and flavorful Blackened Portobello Mushroom Salad. Featuring tender, smoky Portobello mushroom caps coated in a robust blend of smoked paprika, garlic, cayenne, and thyme, this recipe adds a spicy, charred twist to your greens. Paired with crisp mixed salad greens, juicy cherry tomatoes, crunchy cucumber, and tangy red onion, every bite is a delightful medley of textures and flavors. Drizzled with a zesty homemade balsamic vinaigrette, this quick and healthy dish is perfect for a light lunch or as a stunning side. Ready in just 25 minutes, this vegan-friendly recipe brings rich umami and vibrant freshness to your table, making it an irresistible meal for any occasion.
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 3 tablespoons Olive oil
- 2 teaspoons Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 6 cups Mixed salad greens
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.25 medium Red onion
- 3 tablespoons Balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 tablespoon Lemon juice
Instructions
Clean the Portobello mushrooms by gently wiping them with a damp paper towel and remove the stems. If desired, use a spoon to scrape out the gills from the underside of the caps.
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, salt, and black pepper.
Brush the mushroom caps with 2 tablespoons of olive oil, then evenly coat each cap with the spice mixture. Make sure the mushrooms are well covered for optimal flavor.
Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon of olive oil to the pan.
Place the mushrooms in the pan, gill-side down first, and cook for 3-4 minutes. Flip and cook for an additional 3-4 minutes until the mushrooms are tender and slightly charred. Set aside to cool slightly, then slice into strips.
While the mushrooms cool, prepare the salad base by combining the mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion in a large salad bowl.
In a small jar or bowl, whisk together the balsamic vinegar, Dijon mustard, honey, lemon juice, and a pinch of salt and pepper. Taste and adjust seasoning if necessary.
Drizzle the balsamic vinaigrette over the salad and toss to coat evenly.
Top the salad with the sliced blackened Portobello mushrooms.
Serve immediately and enjoy your Blackened Portobello Mushroom Salad!
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2657 mg | 116% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 35.5 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3728 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
