Ingredients
Method
- 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.