You are here: Home » Recipes » Grilled Portobello Mushroom Salad Grilled Portobello Mushroom Salad Recipe by American Profile Yield 4 servings Roquefort cheese and a honey vinaigrette dress portobello mushroom salad. PrintEmail Ingredients Honey Vinaigrette:2 tablespoons honey1/2 tablespoon champagne or white wine vinegar1 tablespoon shallot, finely chopped1/4 teaspoon salt1/8 teaspoon pepper3 tablespoons olive oil Marinade:1/3 cup honey1/4 cup balsamic vinegar3 tablespoons soy sauce2 cloves garlic, coarsely chopped1/3 cup olive oil Mushrooms and Salad: (3 to 4-inch) portobello mushrooms, cleaned with stems removed1/4 cup bacon, chopped (or 1 ounce cooked bacon bits)8 cups mixed baby greens1/2 cup crumbled Roquefort or blue cheese Snipped chives, for garnish Instructions To make honey vinaigrette, whisk together honey and next 4 ingredients; whisk in oil. Set aside. Make marinade: In container of electric blender, blend honey, vinegar, soy sauce, garlic and 1/4 cup oil until smooth; set aside. Brush mushrooms on both sides with 1-1/2 tablespoons oil; place on indoor grill or in preheated nonstick skillet over medium-high heat. Cook about 5 minutes, turning occasionally, just until tender. Transfer to non-reactive container, gill sides up. Pour marinade over mushrooms; cover and refrigerate 2 to 4 hours, basting with marinade occasionally. If using raw bacon, sauté bacon until lightly browned. Remove to paper towels to drain; set aside. Drain, then reheat mushrooms 1 to 2 minutes on indoor or outdoor grill, turning once. In large bowl, toss greens with 1/3 cup (or to taste) Honey Vinaigrette. Divide greens equally among four individual serving plates. Halve mushrooms. Prop one half on the other on each salad. Divide cheese and cooked bacon bits among the salads. Sprinkle with chives. –Rosell Bocchieri, Loveland, Colo.