Portobello Mushroom Salad

This flavorful roasted portobello mushroom salad features Manchego cheese, mixed greens, and a homemade vinaigrette dressing.

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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. Alex and I recently found ourselves with a great collection of greens that we couldn’t wait to find a delicious way to use. Enter: this roasted mushroom salad, with warm portobello mushrooms, Manchego cheese, and a zesty vinaigrette.

Making this portobello mushroom salad

This portobello mushroom salad 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 complement 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?).

This portobello mushroom salad recipe is 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!

How to roast mushrooms

Whether you’re roasting portobello mushrooms for this mushroom salad or any other type of mushroom, the premise is the same. You should first slice the mushrooms into fairly thick strips, then drizzle a little olive oil on them. Mushrooms can soak up a lot of oil so don’t add too much. You want just enough that the mushrooms are evenly coated in oil, but not swimming in it. Normally, we add oil to roasted veggies to help them crisp up, but because mushrooms contain a lot of water they won’t do that. The olive oil helps prevent the portobello mushrooms from sticking to the tray and gives them a little extra flavor. Plus, it helps the salt and pepper adhere to the mushrooms.

As with any other veggie, you want to roast the portobello mushrooms at a high heat until golden brown. They’ll be extremely fragrant when they come out of the oven, and their earthy flavor pairs beautifully with the tangy Dijon vinaigrette. To liven up this portobello mushroom salad even more, you could sprinkle on chopped chives or green onions for a burst of flavor. Or add homemade croutons for a little crunch!

Looking for more green salad recipes?

Outside of this portobello mushroom salad, here are a few more green salad recipes we love:

• Strawberry Salad with Balsamic Vinaigrette
• Wedge Salad with Potato Chips
• Roasted Beet and Apple Salad
• Kale Caesar Salad with Cornbread Croutons
• Summer Salad with Sesame Buttermilk Dressing

This portobello mushroom salad recipe is…

Vegetarian and gluten-free

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Portobello Mushroom Salad

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This flavorful roasted portobello mushroom salad features Manchego cheese, mixed greens, and a homemade vinaigrette dressing.

• Author: a Couple Cooks
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 1x
• Category: Salad
• Method: Baked
• Cuisine: American

Ingredients

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• 4 portobello 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

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Instructions

1. Preheat oven to 425°F.
2. Roast the portobello mushrooms: Slice the portobello 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. Make the dressing: Meanwhile, mince the garlic. In a small bowl, whisk together the garlic, Dijon mustard, red wine vinegar, 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.