Individual Portobello Mushroom Salads

There are one bowl recipes and then there’s really cheating. This is a SUPER cheat recipe because it’s ridiculously easy to make and amazingly delicious. Think of the possibilities for this dish: appetizer, cocktail party food, meatless Monday main course with some other sides, light lunch…the possibilities are endless. The mixture of these fresh ingredients will satisfy your tastebuds, your busy schedule and will feel good for your overall health. This recipe serves 4 as a main dish. There are also mini portobello mushrooms available in most grocery stores which would be great as cocktail treats.

 

Ingredients for Portobello Salads

Ingredients:

  • 4 Portobello mushrooms
  • A handful of cherry tomatoes
  • A handful of arugula leaves
  • Small wedge of brie cheese
  • Olive oil
  • Salt and freshly ground pepper

Step 1-

Clean and remove the stems from the four portobello mushrooms. Pat dry with a paper towel. Brush or spray both sides with olive oil. Sprinkle with a little salt and pepper.

Step 2-

Grill the caps, rounded side down for 8 to 10 minutes until mushrooms are tender and hot. Turn them only once. Choose your preferred method to grill: BBQ, grill pan, oven….

Grill Portobello Mushrooms

Step 3-

Assemble the Minions! Just kidding – assemble the mushrooms! While the mushrooms are cooking, thinly slice the brie cheese (2 pieces per mushroom should do). Wash and dry the arugula. Wash, dry and slice the cherry tomatoes. When the caps come off the grill, immediately top them with cheese. Add the arugula and drizzle with a little more olive oil. Add a few slices of tomato and serve. Enjoy!

Ready to enjoy Portobello Salads

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