10 In Salads

Mixed Green Salad with Roasted Portabellos

Mixed Green Salad with Roasted Portabellos


One of the things I most look forward to in the spring is coming home to mixed greens waiting for me in our garden. However, we’re lucky enough to have a great winter farmer’s market to supply us with local greens even in the cooler months, thanks to the magic of green houses. I recently found myself with a great collection of greens (courtesy of local growers Good Life Farms and Homestead Growers) that I couldn’t wait to find a delicious way to use.

This recipe hit the mark – I can’t think of much better than the savory goodness of roasted mushrooms! (And I used to hate the things – mushroom haters, please give this one a chance!). They were a perfect compliment to the tangy dressing and crisp greens. We used the manchego cheese we had on hand as a topping, but you could use any cheese you like (perhaps an aged gouda or cheddar).

The recipe is a great option for an easy yet elegant way to enjoy greens throughout the year. We’ll definitely be making this again…next time maybe with even more “local” greens straight from our backyard!

Mixed Green Salad with Roasted Portabellos
Serves: 4
What You Need
  • 4 portabello mushroom caps
  • ¼ cup olive oil
  • 8 cups mixed greens
  • Manchego cheese (or whatever you have on hand)
  • 1 clove garlic
  • 1 tablespoon Dijon mustard
  • ¼ cup red wine vinegar
  • ½ cup extra virgin olive oil
  • Kosher salt
  • Fresh ground pepper
What To Do
  1. Preheat oven to 425°F.
  2. Slice 4 portabello mushrooms. In a bowl, toss mushrooms with enough olive oil to lightly coat and sprinkle with kosher salt and fresh ground pepper. Spread the mushrooms in a single layer on a baking sheet and roast for 15 minutes until golden brown, turning once.
  3. Meanwhile, mince 1 clove garlic. In a small bowl, whisk together garlic, 1 tablespoon Dijon mustard, ¼ cup red wine vinegar, ½ cup extra virgin olive oil, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper. (Vinaigrette can be stored in the refrigerator for up to 2 weeks; make sure to bring to room temperature and shake well before serving.)
  4. To serve, place the greens on a plate and top with warm mushrooms, cheese shavings, and vinaigrette.


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  • Reply
    March 18, 2011 at 9:41 am

    I can nearly taste it by looking at the photo…yum…
    Great and simple combo. Love it!

  • Reply
    March 18, 2011 at 6:10 pm

    I can’t tell you how much I love mushrooms, especially portabellos. This is the salad for me :)

  • Reply
    March 19, 2011 at 4:00 pm

    Oh, yum. I don’t know how anyone can hate mushrooms. Especially roasted portabellos!

  • Reply
    Lindsay @ Pinch of Yum
    March 21, 2011 at 7:50 am

    This looks awesome! I have never been a huge mushroom lover, but for some reason, mushrooms have started looking/sounding more appealing lately! Especially portabello. It might have something to do with your awesome picture, too. :)

  • Reply
    Fran {The Flavorful Fork}
    March 24, 2011 at 4:34 pm

    Mmmm…one of my favorite kinds of salads! Roasted portabellos are so good.

  • Reply
    March 24, 2011 at 9:29 pm

    Great pic! This salad sounds awesome!

  • Reply
    March 26, 2011 at 4:17 pm

    Awesome photo, and mmmmmm, looks delightful. I love salads and I love mushrooms.

  • Reply
    March 29, 2011 at 8:40 pm

    Awesome picture I could almost taste the savory mushrooms! definately adding this to my salad rotation!

  • Reply
    April 2, 2011 at 11:53 pm

    what a great vegetarian dish :D

  • Reply
    February 8, 2012 at 1:32 pm

    found this on foodgawker, immediately made it, LOVED IT. totally sharing this recipe on my blog! oh, and i shaved some asiago onto it as my cheese. DELICIOUS.

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