Grilled Portobello Salad with Balsamic Dressing

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After my Spinach and Cheese Stuffed Mushroom recipe, I still had another portobello mushroom that I needed to use, and why not make a delicious salad? I do love a good salad, and I don’t think I’ll ever stop trying to find new salads to try. They’re one of my favorites and definitely a healthy go-to meal. 

There are a couple of components to this salad: the dressing, the marinade, and the salad. I think a homemade salad dressing is going to be the best, but you can easily just use a store bought Balsamic Dressing if you prefer. Olive oil, taste-wise, is always the preferred salad dressing oil, but if you like your salad dressing cold like me feel free to use a different oil like canola or vegetable. The dressing is pretty simple to make, just add everything to a jar and shake it really well. If you want it really smooth (the minced garlic), you can add it to a food processor before serving. 

I always love to marinate a portobello mushroom before consuming it for most recipes (obviously not Baked Portobello Mushroom Fries though). You don’t need anything fancy to marinate a mushroom. I literally use a plastic sandwich bag, add the mushroom and the balsamic, salt, pepper, garlic powder, onion powder, and dried basil. I make sure the mushroom is thoroughly coated and let it sit. I’ll flip it halfway to make sure both sides are evenly coated. Feel free to flip it more frequently if you prefer. Mushrooms are just a good food to marinate since they absorb so much liquid and it helps give the mushroom more flavor for the recipe. Once its been marinating you just need to cook it thoroughly on both sides in a pan and then add it to the salad. 

For this salad, I used red leaf and butter leaf lettuce, radicchio, red onion, and radish, but you can easily make adjustments to use ingredients you prefer. Once the salad has been put together, I will slice the portobello mushroom and place it on top of the salad. Then add my homemade balsamic dressing. 

It’s a very easy salad to make. I always feel like adding a warm ingredient to a salad elevates its flavor, texture -- its overall experience. Try my Grilled Eggplant and Artichoke Salad for another warm salad. I hope you guys like this one!

Ingredient:

Salad:

1 portobello mushroom

¼ cup Balsamic vinegar (for marinade)

½ tsp Salt (for marinade)

½ tsp Pepper (for marinade)

¼ tsp Garlic powder (for marinade)

¼ tsp Onion powder (for marinade)

¼ tsp Dried basil (for marinade)

1 tbsp Olive Oil 

1 cup Red leaf lettuce 30 g

Butter leaf lettuce 30g

Raddicchio 35g

Red onion 25g

1 Radish 28g

Balsamic Dressing:

½ cup Olive oil

¼ cup Balsamic vinegar

1 garlic clove

1 tsp honey

1 tsp dijon mustard

¼ tsp Salt

¼ tsp Black pepper

¼ tsp Basil

¼ cup water

Servings Per Recipe: 2

Serving Size: 75 g

Phe per serving: 54mg (without dressing)

Directions:

Salad:

  1. Marinate the mushroom: cut and remove the stem of the mushroom. In a tupperware container or a ziplock bag, add the portobello mushroom, balsamic vinegar, salt, pepper, garlic powder, onion powder, and dried basil. Thoroughly coat the mushroom in the liquid. Turn the mushroom halfway through marinating so both sides are evenly marinated. Let it marinate for 1 hour.

  2. Heat the olive oil in a pan, then add the portobello mushroom. Cook on low-medium heat for  4 minutes, then flip and cook on the other side for 3 minutes.

  3. Chop up both types of lettuce and add to the serving dish. 

  4. Slice the radishes and red onion, then place on top of the salad.

  5. Slice the portobello mushroom and place on top of the salad.

  6. Top with the Balsamic Dressing. Serve and enjoy!

Dressing: 

  1. Mince your garlic.

  2. In a glass jar with a lid, add the water, vinegar, mustard, honey, garlic, and basil. Mix together.

  3. Add the olive oil and shake vigorously until the dressing is fully blended. Serve immediately. Do not refrigerate.

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