Balsamic Portobello Salad
- Yield 4 servings
Salad greens are topped with grilled onions and mushrooms for a delicious dinner salad.
- 1 medium yellow onion
- 1/2 tablespoon unsalted butter
- 2 portobello mushrooms
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoon balsamic vinegar
- 1 pinch sea salt
- 4 cups organic baby greens
- 1/2 cup fresh basil leaves
- 1/2 cup crumbled gorgonzola cheese (or more to taste)
- 1 tablespoon fresh lemon juice
- 1/2 cup 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