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Portobello Mushroom Salad

This lively plant-based salad is a perfect side dish for outdoor barbeques or as a vegetarian main dish.
Course Salad
Author Cathy Thomas - 50 Best Plants on the Planet Cookbook


  • 1/2 medium red onion thinly sliced
  • 2 Tablespoons seasoned rice vinegar
  • 1 Tablespoon minced fresh mint


  • 2 Tablespoons cider vinegar
  • 1 Tablespoon balsamic vinegar
  • 2 Tablespoons Dijon mustard
  • Course salt kosher or sea
  • Freshly ground black pepper
  • 1/2 cup extra-virgin olive oil


  • 3 large Portobello mushrooms
  • 1 1/2 Large heads red or green leaf lettuce torn into bite-size pieces about 12 cups)
  • 1 red bell pepper cored, seeded, and cut into matchsticks
  • 1-2 ounces crumbled blue cheese


  1. Combine the onion, rice vinegar, and mint in a small bowl; toss and set aside to marinate.
  2. Preheat the oven to 450 degrees F.
  3. To make the dressing: Whisk together the cider vinegar, balsamic vinegar and mustard in a small bowl or glass measuring cup with a handle, and season with salt and pepper. Whisk in the oil in thin stream. Taste and adjust the seasoning if needed.
  4. To make the salad: Put the mushrooms on a rimmed baking sheet. Using a pastry brush, brush the mushrooms on both sides with dressing. Turn them stem-side up and roast until tender, about 15 minutes, brushing with dressing at 5-minute intervals, reserving the leftover dressing. Set them aside to cool slightly.
  5. Drain the onions, reserving the vinegar. Put the onions in a large bowl. Add the lettuce, bell pepper, and reserved dressing; toss. Taste and, if needed, season with the reserved rice vinegar, salt, and/or pepper. Divide the salad between six plates. Cut the mushrooms into 1/2-inch slices. Fan them on top of the salads. Top with the cheese.

Recipe Notes

Snap or cut off the stems and wipe the mushroom caps with a moist paper towel.

To prevent dark-colored gills from discoloring a dish (such as this salad), scrape them off with a spoon; discard the gills or use them in a stock.