Portobello mushroom salad

By Admin_Wi 6 years ago
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Portobello mushroom salad

4 servings


  • 60 mL each of red wine vinegar, balsamic vinegar, and tomato juice
  • 15 mL olive oil
  • 20 g Dijon mustard
  • 4 Portobello mushroom caps (about 13 cm wide)
  • 7 g paprika
  • 10 mL olive oil
  • 480 g salad greens
  • 1 large tomato, cut into 8 wedges
  • 60 g red onion, thinly sliced and separated into rings
  • Pinch of salt and pepper


1.Combine first 6 ingredients in a large zip-top plastic bag. Add mushrooms caps to bag; seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from bag, reserving marinade.

2.Sprinkle mushrooms with paprika. Heat 10 mL olive oil in a nonstick skillet over medium-high heat until hot. Add mushrooms and cook for 2 minutes on each side until very brown. Cool and then cut mushrooms diagonally into thin slices

3.Arrange 120 g spinach on each plate. Top each with mushroom slices, 2 tomato wedges, and onion rings.

4.Drizzle the reserved marinade evenly over the salads.

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