Grilled Portobello and Tomato Salad

Summary

Feast your senses on the hearty and savory Grilled Portobello and Tomato Salad. This dish elegantly combines the smokiness of grilled portobellos with the sweet tang of fresh tomatoes. Ideal for summer barbecues or cozy dinners, it’s a plateful of wholesome delight. Let’s get grilling!

Ingredients

• Portobello Mushrooms: 4 large caps
• Cherry Tomatoes: 1 cup (150g)
• Fresh Basil: 10 leaves, finely chopped
• Olive Oil: 3 tbsp (45ml)
• Balsamic Vinegar: 2 tbsp (30ml)
• Garlic: 2 cloves, minced
• Salt: 1/2 tsp
• Black Pepper: 1/4 tsp
• Baby Spinach or Arugula: 2 cups (60g)
• Fresh Mozzarella or Feta Cheese (optional): 1/2 cup (100g)

Time to Prepare & Make: Roughly 20 minutes.

Serves 2

Nutritional Facts (Per Serving)

• Calories: 260
• Protein: 9g
• Carbohydrates: 15g
• Dietary Fiber: 3g
• Sugars: 7g
• Fat: 19g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 620mg

Instructions

1. Preheat your grill to medium-high heat.
2. Clean the Portobello mushrooms with a damp cloth, removing any dirt or debris. Remove the stems and set the caps aside.
3. In a mixing bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and black pepper.
4. Brush the mushrooms with this mixture, ensuring they are well coated on both sides.
5. Place the mushrooms cap side down on the grill. Grill for about 5-7 minutes on each side or until they are tender and have grill marks.
6. While the mushrooms are grilling, slice the cherry tomatoes in half.
7. Once mushrooms are grilled, slice them thinly.
8. In a serving bowl, lay down the baby spinach or arugula, followed by the sliced mushrooms and cherry tomatoes.
9. Drizzle the remaining olive oil and balsamic mixture over the salad.
10. Garnish with fresh basil and optional cheese.

Tips

1. Don’t wash Portobello mushrooms under running water as they can become soggy. Instead, wipe them with a damp cloth.
2. If you prefer a bit of zest, add a squeeze of fresh lemon juice before serving.
3. Grilled bell peppers or zucchini are excellent additions to this salad.
4. For a crunchier texture, consider adding roasted pine nuts or croutons.

Serving Suggestions

• The Grilled Portobello and Tomato Salad pairs wonderfully with a chilled glass of sparkling water infused with fresh mint leaves.
• If you’re up for a bigger meal, this salad complements grilled chicken or fish dishes seamlessly.
• Enjoy it outdoors to fully embrace the essence of a grilled dish.

At AH7, we’re always on the lookout for fresh, wholesome, and delightful dishes. Our Grilled Portobello and Tomato Salad showcases the earthy flavors of the portobellos harmoniously balanced with the vibrant tomatoes. Every bite is an exploration of taste and texture. So, whether you’re a gourmet chef or someone looking to try something new, this salad awaits you. Grab your ingredients, fire up that grill, and let’s make magic on a plate!

Grilled Portobello and Tomato Salad

Feast your senses on the hearty and savory Grilled Portobello and Tomato Salad. This dish elegantly combines the smokiness of grilled portobellos with the sweet tang of fresh tomatoes. Ideal for summer barbecues or cozy dinners, it’s a plateful of wholesome delight. Let’s get grilling!

5 from 1 vote

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Time to Prepare and Make: 20 minutes minutes

Nutritions

Nutrition Facts

Grilled Portobello and Tomato Salad

Amount per Serving

Calories

260

% Daily Value*

Fat

 

19

g

29

%

Cholesterol

 

20

mg

7

%

Sodium

 

620

mg

27

%

Carbohydrates

 

15

g

5

%

Fiber

 

3

g

13

%

Sugar

 

6

g

7

%

Protein

 

9

g

18

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• – Portobello Mushrooms: 4 large caps
• – Cherry Tomatoes: 1 cup 150g
• – Fresh Basil: 10 leaves finely chopped
• – Olive Oil: 3 tbsp 45ml
• – Balsamic Vinegar: 2 tbsp 30ml
• – Garlic: 2 cloves minced
• – Salt: 1/2 tsp
• – Black Pepper: 1/4 tsp
• – Baby Spinach or Arugula: 2 cups 60g
• – Fresh Mozzarella or Feta Cheese optional: 1/2 cup (100g)

Instructions

• Preheat your grill to medium-high heat.
• Clean the Portobello mushrooms with a damp cloth, removing any dirt or debris. Remove the stems and set the caps aside.
• In a mixing bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and black pepper.
• Brush the mushrooms with this mixture, ensuring they are well coated on both sides.
• Place the mushrooms cap side down on the grill. Grill for about 5-7 minutes on each side or until they are tender and have grill marks.
• While the mushrooms are grilling, slice the cherry tomatoes in half.
• Once mushrooms are grilled, slice them thinly.
• In a serving bowl, lay down the baby spinach or arugula, followed by the sliced mushrooms and cherry tomatoes.
• Drizzle the remaining olive oil and balsamic mixture over the salad.
• Garnish with fresh basil and optional cheese.

Notes

Tips:

1. Don’t wash Portobello mushrooms under running water as they can become soggy. Instead, wipe them with a damp cloth.

2. If you prefer a bit of zest, add a squeeze of fresh lemon juice before serving.

3. Grilled bell peppers or zucchini are excellent additions to this salad.

4. For a crunchier texture, consider adding roasted pine nuts or croutons.

Serving Suggestions

– The Grilled Portobello and Tomato Salad pairs wonderfully with a chilled glass of sparkling water infused with fresh mint leaves.

– If you’re up for a bigger meal, this salad complements grilled chicken or fish dishes seamlessly.

– Enjoy it outdoors to fully embrace the essence of a grilled dish.