Grilled Portobello Caesar Salad

  • Yield 4 servings

Ceasar salad is made extraordinary with earthy grilled mushrooms.


Grilled Portabellas:
4 portobellos, stemmed and thinly sliced
Olive oil
Salt and pepper
1/4 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon anchovy paste
1/2 teaspoon Dijon mustard
1 garlic cloves; minced or pressed
12 cups (about 10 ounces) chopped romaine lettuce, rinsed and crisped
1/4 cup parmesan cheese
2 cups seasoned croutons
Lemon slices, for garnish


  1. For the port0bellos, brush each cap with olive oil; season with salt and pepper. Arrange on a sheet pan.
Bake at 500F until mushrooms are tender, about 8 minutes.
  3. Cool slightly; then thinly slice; reserve.
  4. For the salad, in a large bowl, whisk oil, lemon juice, anchovy paste, mustard and garlic to blend.
  5. Add lettuce, cheese and croutons; gently toss.
Divide among 4 serving plates
  7. Top each salad with sliced portabellas; serve immediately.
Recipe courtesy of the Mushroom Council’s Mushroom Channel



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