Portobello Mushroom Salad

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

Portabello mushroom salad

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 portobello mushroom salad, with warm 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:

This portobello mushroom salad recipe is…

Vegetarian and gluten-free

Print

Portobello Mushroom Salad


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x

Description

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


Scale

Ingredients

  • 4 portobello mushroom caps
  • 1/4 cup olive oil
  • 8 cups mixed greens
  • Manchego cheese (or whatever you have on hand)
  • 1 clove garlic
  • 1 tablespoon Dijon mustard
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • Kosher salt
  • Fresh ground pepper

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.

  • Category: Salad
  • Method: Baked
  • Cuisine: American

Keywords: portobello salad, mixed green salad

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

10 Comments

  • Reply
    Sarah
    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
    Jacqueline
    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
    Katie
    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
    egb
    March 24, 2011 at 9:29 pm

    Great pic! This salad sounds awesome!

  • Reply
    Megan
    March 26, 2011 at 4:17 pm

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

  • Reply
    [email protected]
    March 29, 2011 at 8:40 pm

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

  • Reply
    blogbytina!
    April 2, 2011 at 11:53 pm

    what a great vegetarian dish :D

  • Reply
    Angela
    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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