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!
♦ 2 Portobello mushroom caps (6oz.)
♦ organic baby leaf spinach
♦ organic arugula
♦ organic red and green romaine lettuce
♦ ½ cucumber
♦ 3 radishes
♦ 1 cup shredded carrots
Begin by slicing the mushroom caps into thin slices. (Pictured above.)
Place the mushroom slices into an iron skillet over medium heat.
Cook the mushrooms for about 4-5 minutes until they begin to brown and take on a rubbery and flexible form.
Place 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.
For the salad, combine the arugula, spinach, and romaine lettuce mixture into a bowl.
I 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.
Toss the vegetables into your bed of greens and top the salad with some of your Portobello mushrooms, cooled off of course!
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.