You are here: Home » Recipes » Spinach Salad with Portobello Mushrooms Spinach Salad with Portobello Mushrooms Recipe by Relish Contributor Yield 2 servings A hint of tradition coupled with a surprising show of ingredients. PrintEmail Ingredients 4 loose-packed cups baby spinach leaves2 teaspoons olive oil2 teaspoons balsamic vinegar1/2 teaspoon dried Italian herb mixture3 medium portobello mushrooms, wiped clean with a towel1/4 cup pecan or walnut pieces2 teaspoons sugar2 ounces Fakin Bacon*2 hard-boiled eggs, chopped, optional1/4 cup crumbled blue cheese or gorgonzola cheese2 tablespoons extra-virgin olive oil2 tablespoons raspberry or balsamic vinegar Salt and freshly ground black pepper, to taste Instructions Place spinach leaves in a large bowl with a damp paper towel over the top and refrigerate. Combine olive oil, vinegar and Italian herbs. Use this mixture to brush portobello mushrooms on both sides. Preheat a grill or oven broiler. Grill mushrooms 3 to 4 minutes per side or broil them on a baking dish 2 inches from heating element 5 to 6 minutes per side until lightly browned. Slice into strips and set aside. Heat a dry saute pan or skillet over medium heat and add nuts and sugar. Stirring constantly, cook 2 minutes until sugar melts and forms a glossy coating on nuts. Remove nuts from pan and set aside on a plate. Place “bacon” strips in a dry saute pan or skillet over medium heat and brown lightly or follow package directions. (The tempeh bacon strips also can be browned under a broiler.) Chop cooked strips. Top spinach leaves with mushroom strips, caramelized nuts, eggs, if using, chopped bacon and blue cheese. Drizzle extra-virgin oil and vinegar over salad. Season with salt and pepper. Toss to combine. *Fakin Bacon by Light Life is smoked tempeh-based bacon substitute. It comes in 6-ounce packages and can be found in the dairy or soy section of most natural food markets.