Balsamic Portobello Salad
- Yield: 4 servings
- 1medium yellow onion
- 1/2tablespoon unsalted butter
- 2 portobello mushrooms
- 2tablespoons extra-virgin olive oil, divided
- 1tablespoon balsamic vinegar
- 1pinch sea salt
- 4cups organic baby greens
- 1/2cup fresh basil leaves
- 1/2cup crumbled gorgonzola cheese (or more to taste)
- 1tablespoon fresh lemon juice
- 1/2cup marcona almonds
- Heat grill to medium heat, while preparing other ingredients.
- Peel and halve the onion. Slice into half moon shape slices, as thin as possible. On medium heat, add the butter to a sauté pan until fully melted, add onions and a pinch of salt. Move around to coat. Continue to stir every few minutes as onions begin to caramelize and turn brown, about 15 minutes.
- While onions are cooking, prepare mushrooms. Wipe them clean with a moist paper towel to remove dirt. Cut off the stem and brush caps with 1 tablespoon oil and balsamic vinegar. Sprinkle with sea salt. Put them on the grill with the gill side up to start and close lid, grill for 3 minutes on each side. Note: the freshness and mushroom may vary the cooking time. You want them to be fully warmed through, without getting too soggy. Remove and cool to room temperature.
- Prepare salad. In a large bowl, combine the greens, gorgonzola and 1 tablespoon olive oil and lemon juice. Sprinkle a pinch of salt and pepper, and toss gently. This is only lightly dressed, as the onions and mushrooms will also add some moisture to the salad. Cut the portabellas into slices. Top each salad with a quarter of the mushrooms, cheese and marcona almonds.
Recipe courtesy of the Mushroom Council’s Mushroom Channel and Sprouted Kitchen
Nutritional Info *per serving
- Calories 230
- Fat 18g
- Cholesterol 25mg
- Sodium 290mg
- Carbohydrate 13g
- Fiber 5g
- Sugars 5g
- Protein 9g