Portabella Mushroom Salad
Elevate your salad game with this hearty and flavorful Portabella Mushroom Salad, where tender, smoky grilled portabella mushrooms take center stage. Perfectly marinated in a garlicky balsamic blend, the mushrooms are grilled to perfection, lending a rich, umami-forward depth to a vibrant bed of mixed greens. Juicy cherry tomatoes, crisp red onion slices, and optional crumbles of creamy feta cheese add layers of texture and taste, while a zesty homemade vinaigrette infused with honey and Dijon mustard ties everything together. Quick to prepare in just 25 minutes, this salad is as satisfying as it is healthy, making it an ideal choice for a light lunch or side dish. Serve this Portabella Mushroom Salad as a go-to recipe for vegetarians, or add it to your repertoire of wholesome, nutrient-packed meals.
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Recipe Information
Ingredients
- 3 large caps Portabella mushrooms
- 4 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 2 minced Garlic cloves
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 6 cups Mixed greens
- 1 cup Cherry tomatoes
- 0.5 thinly sliced Red onion
- 0.5 cups Feta cheese (optional)
- 1 tablespoon Lemon juice
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
Instructions
Preheat your grill or a grill pan over medium-high heat.
Clean the portabella mushroom caps with a damp paper towel to remove any dirt, and remove the stems if needed.
In a small bowl, mix 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, minced garlic, salt, and black pepper.
Brush the mushrooms generously with the mixture on both sides.
Place the mushrooms on the grill, gill-side up, and grill for 4-5 minutes per side, or until tender and slightly charred. Remove from the grill and set aside to cool slightly.
While the mushrooms are cooling, prepare the salad base by arranging mixed greens on a large serving platter or individual plates.
Add cherry tomatoes, thinly sliced red onion, and feta cheese (if using) over the greens.
In a small jar or bowl, prepare the vinaigrette by whisking together the remaining 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, lemon juice, honey, and Dijon mustard. Adjust seasoning with salt and pepper to taste.
Slice the grilled portabella mushrooms into thin strips and arrange them on top of the salad.
Drizzle the vinaigrette over the salad and toss gently to combine, or serve the dressing on the side.
Serve immediately and enjoy your Portabella Mushroom Salad!
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 2791 mg | 121% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 26.5 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 742 mg | 57% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2476 mg | 53% | |
*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.
