How to Cook Delicious Portobello mushroom salad

Portobello mushroom salad. Remove from heat and let cool. In a mixing bowl toss with onion, spinach and tomatoes. The roasted portobello mushroom salad with honey dijon dressing turned out really well!

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. In a small bowl, whisk the first seven ingredients; set aside. You can cook Portobello mushroom salad using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Portobello mushroom salad

1. Prepare 4 large of Portobello mushrooms.
2. It's 3 clove of garlic cloves, big ones.
3. Prepare 1 cup of balsamic vinegar.
4. It's 1 of olive oil.
5. You need 1 of salt.
6. You need 1 of black pepper.
7. You need 1 of cheese, I like using shreded mix.
8. You need 1 of package of in n out spread or thousand island dressing.
9. It's 1 of medium yellow onion.
10. You need 3 cup of frozen or fresh peppers. the ones you'd use for fajitas...red, green, orange, and yellow.
11. Prepare 2 1/2 of handfuls of baby spinach.

In a large skillet, saute mushroom and onion in oil until tender. In a serving bowl, combine the spinach, mushroom mixture and tomatoes. Remove the mushrooms from the bag and season on both sides with salt and pepper; discard the thyme sprigs pour the marinade into a large bowl. Let cool slightly, then cut into strips.

Portobello mushroom salad step by step

1. Mince garlic cloves and combine with pepper and vinegar. Set to the side.
2. Chop mushrooms in half and then into triangles. Combine with mixture to marinate..
3. In a bowl combine spinach, cheese, and dressing. Set to the side or on plates..
4. Cook peppers and onion in olive oil in a pan. On medium cook to your liking..
5. Once the onion and peppers are about half way done add salt to mushrooms and cook on pan. You can also add olive oil to these if you wish. These should time out with the onion and peppers so they're hot when you serve them..
6. Pile onions and peppers on top of spinach then the mushrooms. Presto..

Remove black membrane from mushrooms using a spoon and then season with salt and olive oil. In a bowl mix sugar snap peas, carrots, bean sprouts, tomatoes, and asparagus. Preheat a saucepan with water and boil brown rice. Once cooked, shock with cold water and add to salad mixture. This salad of grilled vegetables and beans tossed with lemon and dill tops grilled portobello mushrooms smothered in melted fontina cheese for a healthy vegetarian main course.