Balsamic Portabella Salad (Foodservice portion)

Recipe courtesy of the Mushroom Council and inspired by Sprouted Kitchen


Grilled portabella mushrooms top baby greens in this meaty vegetarian salad.

Yield: 20 servings

Serving size: 1/2 portabella mushroom with 1 cup of greens


  • 5 medium yellow onions
  • 1/2 cup butter
  • 2 teaspoon sea salt, divided
  • 10 portabella mushrooms (about 2 1/2 pounds), stem trimmed
  • 1/3 cup extra virgin olive oil
  • 2/3 cup balsamic vinegar
  • 3 pounds baby greens
  • 2 1/2 cups fresh basil leaves
  • 2 1/2 cups crumbled gorgonzola cheese (or more to taste)
  • 5 tablespoons extra virgin olive oil
  • 5 tablespoons fresh lemon juice
  • 2 1/2 cups roasted salted almonds


1. Heat the grill to medium heat, while preparing other ingredients.

2. Peel and halve the onion. Slice into as thinly as possible. On medium heat, melt butter in large sauté pan, add the onions and 1 teaspoon salt.  Sautee about 15 minutes or until onions begin to caramelize.  Cool to room temperature.

3. Meanwhile, arrange mushrooms on large sheet pan. Whisk together the 1/3 cup olive oil, vinegar and remaining salt.  Drizzle over mushrooms, turning to coat. Place on grill gill side up and cook 6 minutes, turning once or until just heated through but not limp.  Remove and cool to room temperature.  Slice when cool.

4. When ready to serve, combine greens and gorgonzola in a large bowl.  In a small bowl, whisk together 5 tablespoons olive oil and lemon juice.  Drizzle over salad and toss.  Either plate individual salads or move to large serving bowls.

5. Top each salad or serving bowl of salad with mushrooms, onions and almonds.  Garnish with additional gorgonzola cheese, if desired.

Tip: For a special presentation, use Marcona almonds.

Nutrition Facts:

Calories: 230; Total Fat: 18g; Saturated Fat: 6g; Cholesterol: 25mg; Sodium: 290mg; Protein: 9g; Carbohydrates: 13g; Dietary Fiber: 5g

Family portion


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