Best 3 Portobello Mushroom Salad Recipes

**Portobello Mushroom Salad: A Journey of Flavors and Textures**

Portobello mushrooms take center stage in this delectable salad, offering a symphony of flavors and textures. Savor the meaty, umami-rich portobellos grilled to perfection, contrasted by the crisp crunch of romaine lettuce and the sweetness of balsamic vinegar. A medley of cherry tomatoes, red onion, and goat cheese adds pops of color, brightness, and tangy creaminess. This salad is not just a feast for the taste buds but also a visual delight, sure to impress your family and friends. Whether you're a vegetarian, a mushroom enthusiast, or simply seeking a healthy and satisfying meal, the Portobello Mushroom Salad is a must-try. With two variations – a classic dressing and a creamy avocado dressing – this recipe caters to diverse preferences, ensuring a culinary experience that leaves you craving more.

Let's cook with our recipes!

PORTOBELLO MUSHROOM SALAD

Portobello Mushroom Salad image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/4 cup balsamic vinegar
1/4 cup soy sauce
4 portobello mushrooms, cleaned, gills removed, quartered, and cut into slices 1/8 to 1/4-inch thick
1 red onion, diced
1 cup baby spinach (packed), soaked to remove grit, well rinsed and dried in a salad spinner or with paper towels
2 large ripe fresh tomatoes
1 tablespoon fresh dill, minced

Steps:

Heat balsamic and soy in a skillet and allow mushrooms to poach while the sauce reduces. Remove from heat and let cool. In a mixing bowl toss with onion, spinach and tomatoes. Serve chilled, family style, garnishing with fresh dill.

PORTOBELLO MUSHROOM SALAD

Portobello Mushroom Salad image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 portobello mushroom caps, wiped clean and very thinly sliced
4 ribs celery and their green tops, thinly sliced on an angle
Handful flat-leaf parsley, picked of stems but left whole
1 lemon (Heads up: you'll need lemon zest for the pesto later, so zest and reserve before you cut this lemon to juice it for this salad.)
3 tablespoons extra-virgin olive oil, eyeball it
Coarse salt and black pepper
A couple of handfuls shaved Parmiginao-Reggiano

Steps:

Arrange the mushrooms and celery on a platter and scatter the parsley leaves around. Squeeze the lemon juice evenly over the platter then liberally drizzle the salad with extra-virgin olive oil, about 3 tablespoons. Season the salad with salt and lots of black pepper and toss with your finger tips to combine. Using a vegetable peeler, shave cheese and scatter a couple of handfuls Parmigiano-Reggiano over the salad.

BLACKENED PORTOBELLO MUSHROOM SALAD

Blackened Portobello Mushroom Salad image

A SPEEDY cajun themed main-dish salad. Recipe from Cooking Light, May 1998. It is very highly rated on their website. After making this recipe, I have to say I was pleased. I marinated my mushrooms for about 30 minutes and they had great flavor. I used Emeril Essence (left over from another recipe) as the Cajun seasoning. My only suggestion would be to cut the mushrooms very thin so that they aren't rubbery after cooking. ENJOY!

Provided by januarybride

Categories One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/4 cup tomato juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
2 teaspoons stone ground mustard
1/4 teaspoon fresh coarse ground black pepper
4 (4 ounce) portobello mushroom caps (about 5 inches wide)
1 tablespoon cajun seasoning
2 teaspoons olive oil
cooking spray
16 cups mixed greens
1 large tomatoes, cut into 8 wedges
1/2 cup thinly sliced red onion, separated into rings
1 (15 ounce) can cannellini beans, rinsed and drained
1/4 cup crumbled blue cheese

Steps:

Combine first 7 ingredients in a large zip-top plastic bag. Add mushrooms to bag; seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from bag, reserving marinade.
Sprinkle mushrooms with Cajun seasoning. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms; cook 2 minutes on each side or until very brown. Cool; cut mushrooms diagonally into thin slices.
Arrange 4 cups salad greens on each of 4 plates. Top each with mushroom slices, 2 tomato wedges, and onion rings. Sprinkle each with 1/4 cup beans and 1 tablespoon blue cheese. Drizzle the reserved marinade evenly over salads.

Nutrition Facts : Calories 275.2, Fat 9.1, SaturatedFat 2.5, Cholesterol 6.3, Sodium 229.7, Carbohydrate 35.5, Fiber 8.9, Sugar 5, Protein 16.6

Tips:

To ensure tender and flavorful mushrooms, choose portobello mushrooms that are firm and have a deep, dark brown color.
To enhance the smoky flavor of the mushrooms, grill or roast them before adding them to the salad.
For a more substantial salad, add grilled or roasted chicken, tofu, or tempeh.
To add a touch of sweetness and crunch, include roasted nuts or seeds, such as almonds, walnuts, or sunflower seeds.
For a tangy and refreshing dressing, use a vinaigrette made with olive oil, balsamic vinegar, and Dijon mustard.

Conclusion:

A portobello mushroom salad is a versatile and delicious dish that can be enjoyed as a light lunch, a hearty dinner, or a side dish. With its smoky flavor, tender texture, and endless variations, this salad is sure to become a favorite. So next time you're looking for a healthy and flavorful meal, give this portobello mushroom salad a try.