I am a big fan of mushrooms and I am always on the lookout for new ways to enjoy them. One mushroom that I do not seem to use that often if a fairly common one, the portobello or portabella mushroom. Sure I’ve done stuffed portabella mushrooms and I’ve done portobello mushroom sandwiches but that seems to be about it. When I came across the idea of a roasted portabella salad on eat me, delicious I immediately jumped at the chance to try using portobello mushrooms in a new way. This roasted portobello mushroom salad is pretty much like a chicken salad where it is a salad with a sliced roasted portobello mushroom on top. The mushroom is marinated in a tasty balsamic vinegar, soy sauce and garlic marinade and then roasted to perfection before being added to the salad.
Despite the fact that it takes a bit of time to marinate and roast the mushrooms, this salad is pretty easy to make. In fact you could easily marinate and roast the mushrooms a day or so ahead of time and all that is left is to assemble the salad. For the dressing, I went with a grainy mustard version of a honey dijon vinaigrette as I have been into grainy mustards lately. The roasted portobello mushroom salad with honey dijon dressing turned out really well! The mushrooms were nice and tender and they had soaked up all of the wonderful flavours of the marinade. I really liked the creamy avocado and chickpea combo in the salad and the dressing was a nice combination of sweet, sour, hot, tangy and the whole grin mustard added a texture to everything. The portobello mushrooms worked really well in the salad and I look forward to trying more salads with them!
Roasted Portobello Mushroom Salad with Honey Dijon Dressing
- 2 cups salad greens
- 1 cup chickpeas
- 1 avocado (stoned, scooped and diced)
- 1/4 cup red onion (sliced)
- 2 small roasted portabello mushrooms (see below, sliced)
- honey dijon dressing (see below)
- Assemble salad.
Roasted Portobello Mushrooms
- 2 small portobello mushrooms
- 2 tablespoons balsamic vinegar
- 2 tablespoon soy sauce
- 1 clove garlic (chopped)
- Marinate the mushrooms in the vinegar, soy sauce and garlic for 20 minutes.
- Place the mushrooms and the marinade in a baking dish and cover with aluminum foil.
- Bake in a preheated 400F/200C oven for 30 minutes.
- Flip the mushrooms and bake uncovered for 10 minutes.
Honey Dijon Dressing
- 1 tablespoon honey
- 1 tablespoon grainy mustard
- 1 teaspoon dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic (grated)
- salt and pepper to taste
- Mix everything in a bowl.