portobello mushroom salad

portobello mushroom salad--journey for jessi

As a pescatarian, I revel in the beauty that is the Portobello Mushroom.  It is such a good vegetarian replacement for a burger patty or steak, and they are also great for stuffing or grilling!  Last week, I had an amazing salad with roasted Portobello mushrooms, summer squash, and peppers at a restaurant. I wanted to try to recreate this salad, but my fridge was lacking in the vegetable department.  The result though, was a Portobello Mushroom Salad, and it was delicious!

Ingredients

♦ 2 Portobello mushroom caps (6oz.)

♦ organic baby leaf spinach

♦ organic arugula

♦ organic red and green romaine lettuce

♦ ½ cucumber

♦ 3 radishes

♦ 1 cup shredded carrotsportobello mushroom salad--journey for jessi

Begin by slicing the mushroom caps into thin slices. (Pictured above.)

Place the mushroom slices into an iron skillet over medium heat.

portobello mushroom salad--journey for jessiCook the mushrooms for about 4-5 minutes until they begin to brown and take on a rubbery and flexible form.

portobello mushroom salad--journey for jessiPlace the cooked mushrooms onto a plate to cool off while you prepare the salad.  I prefer to have cool mushrooms to match the cold salad.  I do not really like to have hot items mixed in with a salad.  It wilts the lettuce and heats up veggies that taste better cold, in my opinion.

portobello mushroom salad--journey for jessiFor the salad, combine the arugula, spinach, and romaine lettuce mixture into a bowl.

portobello mushroom salad--journey for jessiI like using multiple types of leafy greens for a variety of colors and textures.  I use to dislike arugula, but I have developed an appreciation for its nutty flavor and firmer texture.  Slice up the cucumber and radishes, and shred your carrots.  You can also buy carrots in pre-shredded packages for convenience.

portobello mushroom salad--journey for jessiToss the vegetables into your bed of greens and top the salad with some of your Portobello mushrooms, cooled off of course!

portobello mushroom salad--journey for jessi

E N J O Y

Note: I dressed my salad with just a drizzle of olive oil and vinegar.  I find that a light dressing here is better to really taste the smokey flavor of the mushrooms.

3 thoughts on “portobello mushroom salad

What are your thoughts?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s