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Portobello Mushroom Salad

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


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


  • 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


  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