Posts Tagged ‘Salad’

Marinated Mushroom 7-Layer Salad

This recipe puts a twist on a classic picnic favorite. Marinated sliced mushrooms add a burst of tanginess and meaty texture to the crisp vegetables and creamy herb dressing.

Makes 6 to 8 servings

Preparation time: 30 minutes*


Marinated Mushrooms
¼ cup extra virgin olive oil
1 clove garlic, grated
2 tablespoons rice vinegar
1 tablespoon chopped chives
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
8 ounces sliced white button mushrooms

4 cups chopped romaine lettuce
2 medium tomatoes, cored and chopped
8 to 10 mini sweet orange and yellow bell peppers, sliced
1 ½ cups green peas (thawed, if frozen)
1 bunch radishes, quartered (about 12 radishes)
6 green onions, white and green portion sliced
¾ cup mayonnaise
¼ cup sour cream
1 teaspoon chopped chives
1 teaspoon chopped cilantro
1 teaspoon chopped parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon fine sea salt


To make mushrooms, whisk together olive oil, garlic, rice vinegar, chives, salt and pepper in a medium bowl. Stir in mushrooms. Let marinate for at least 15 minutes.

To assemble salad, layer lettuce, tomatoes and mini sweet pepper rings in a deep, clear salad bowl. Sprinkle in peas, top with radishes, and then green onions.

Stir together mayonnaise and sour cream in a medium bowl. Mix in chives, cilantro, parsley, garlic powder, onion powder and salt. Spread dressing over top of salad.

Spoon mushrooms out of marinade and layer on top of dressing. Refrigerate for up to an hour before serving. Toss to mix all ingredients before enjoying.

*Note: The longer the mushrooms marinate the more flavor they will have. Aim for 15 to 30 minutes, but if you have time, let them sit for up to an hour.

Marinated Mushroom Bowls with Lentils and Wild Rice

This meal-in-a-bowl is full of bright flavors and delicious textures. A mix of crimini mushrooms are marinated in an Asian-inspired dressing and paired with hearty grains and lentils alongside crunchy vegetables. You can swap the French lentils with another type of lentil and cooked chickpeas are also a delicious option. Any grain such as brown rice or quinoa can be substituted for the wild rice.

Makes: 4 servings
Preparation time: 40 minutes


¼ cup extra virgin olive oil
2 tablespoons unseasoned rice vinegar
1 tablespoon low-sodium soy sauce
2 teaspoons dark sesame oil
1 teaspoon chili oil
1 green onion, thinly sliced
1 tablespoon chopped fresh cilantro
1 teaspoon sesame seeds
8 ounces crimini mushrooms, thinly sliced

2 cups thinly sliced purple cabbage
1 tablespoon fresh lime juice
Pinch of salt
2 teaspoons low-sodium soy sauce
2 cups cooked French lentils
1 cup cooked wild rice
1 cup chopped cucumber
Garnishes: chopped cilantro, sliced green onions, black sesame seeds, lime wedges


To marinate the mushrooms, whisk together the olive oil, rice vinegar, soy sauce, sesame oil, and chili oil in a shallow bowl. Stir in the green onion, cilantro, and sesame seeds. Add the mushrooms and gently toss in the marinade. Cover and let rest for 30 minutes.

Place the cabbage in a bowl and toss with the lime juice and pinch of salt. Set aside.

Stir in 1 teaspoon of soy sauce each to the lentils and the wild rice.

To serve, arrange an equal amount of mushrooms, cabbage, lentils, wild rice, and cucumbers in each bowl. Drizzle with any remaining marinade and garnish with cilantro, green onions, and black sesame seeds. Serve with lime wedges. Enjoy room temperature or cold.

Marinated Mushroom and Chickpea Salad

Yield: 4-6 servings


8 oz baby portabella mushrooms*, cleaned and cut into quarters
2 roasted red peppers, cut into small pieces
1 – 15 ounce can chickpeas, drained and rinsed
1/3 cup red wine or sherry vinegar
4 tablespoons olive oil
2 garlic cloves, pressed or minced
small pinch red pepper flakes, to taste
2 tablespoons chopped fresh Italian parsley and/or fresh oregano
salt and pepper to taste


Combine mushrooms with chickpeas and roasted red peppers in a large mixing bowl.

In a small saucepan, over medium heat, combine sherry vinegar with olive oil, garlic and red pepper flakes. Bring to a low boil and turn off heat. Pour vinaigrette over mushrooms, chickpeas and red peppers and gently stir.

Let sit for about 10 minutes, stirring occasionally so that ingredients absorb dressing. Add freshly chopped herbs and season with salt and pepper to taste. Serve at room temperature or chilled. Stir before serving (to distribute the dressing).

*UV exposed baby portabella mushrooms

Caprese Stuffed Mushroom

Portabella mushroom layered with fresh mozzarella, tomato, and spinach for a fresh new take on the traditional Caprese salad thats light and healthy.


1 large portabella mushroom cap
1/2 cup of halved cherry tomatoes
1/2 cup of diced, fresh mozzarella
1/4 cup of fresh spinach leaves
1 tsp minced garlic
1/4 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
2 tbsp olive oil


Preheat the oven to 400 degrees

In a large bowl mix together the tomatoes, mozzarella, 1 tbsp of olive oil, oregano, salt, pepper and garlic.

Hull the mushroom cap by scraping out the insides and stem to form a bowl.

Toss the mushroom cap in the other tbsp of olive oil.

Lay the spinach leaves into the bottom of the hulled cap.

Spoon the cherry tomato and mozzarella mix on top of the spinach leaves.

Bake at 400 degrees for 10-15 minutes until the mushroom tenderizes and the mozzarella begins to bubble and melt.

Megan of Yumology is a blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge.

Mushroom and Garlic Sunflower Salad

Simple and delicious. Crunchy romaine lettuce tossed with sautéed mushrooms and a homemade dressing.


1 head of fresh romaine lettuce
1/2 cup of sliced white button mushrooms
2 tbsp olive oil
1 tbsp minced garlic
1/4 tsp salt and pepper
1 tbsp sunflower seeds


Slice the romaine julienne cut.

Add the olive oil, mushrooms, garlic and spices to a frying pan and sauté until the mushrooms are soft.

Pour the entire contents of the frying pan over the romaine.7

Sprinkle the sunflower seeds on top and serve.

Megan of Yumology is a blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge.

Winter Salad Stuffed Portabella Mushrooms

Jennifer Farley from Savory Simple turns her favorite winter salad into a gourmet meal with a hearty portabella as the base.

Yields: 4 servings


4 medium portabella mushrooms
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
2 cloves garlic, smashed
1 cup butternut squash, diced small
1 cup farro, cooked
1 tablespoon shallot, minced
1/3 cup dried cranberries
1/3 cup pine nuts, toasted
1/3 cup arugula, coarsely chopped
1/4 teaspoon sea salt
fresh ground black pepper to taste


Wipe the mushrooms clean with a damp paper towel. Twist off the stem and use a spoon to gently remove the black gills without breaking the mushroom.

Whisk together the extra virgin olive oil and balsamic vinegar. Pour into a large sealable plastic bag and add the smashed garlic cloves and mushroom caps. Seal the bag and allow the marinade to cover the mushrooms. Refrigerate for at least 30 minutes or overnight, turning the bag periodically to redistribute the marinade.

Preheat the oven to 350 degrees F. Toss the butternut squash in a small amount of olive oil and sprinkle with salt. Spread in a single layer on a baking sheet and cook until soft but not mushy, 15-20 minutes.

Remove the mushrooms from the marinade (do not discard the liquid) and place them cap side down on a baking sheet. Roast for 15 minutes.

While the mushrooms are roasting, combine the butternut squash, farro, shallot, dried cranberries, pine nuts, arugula, salt and pepper in a bowl with two tablespoons of the marinade.

After the mushrooms have cooked for 15 minutes, remove them from the oven. Carefully pour off any liquid that has pooled in the mushrooms. Distribute the filling evenly between the mushroom caps (there might be leftover filling depending on the size of the mushrooms). Cook for another 5 minutes and then serve.

Taco Salad

The trick to a delicious dinner salad is having a mixture of flavours and textures that will make each bite just a little different than the last.

Prep Time: 10 mins.
Cook Time: 20 mins.


8 oz fresh crimini Mushrooms
1 onion
1 tbsp canola oil
1/2 lb lean ground beef
1 red pepper, chopped
2 tbsp Tex-Mex seasoning blend
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1/2 tsp ground mustard
1/4 tsp dried minced garlic
1/4 tsp dried minced onion
2 tbsp tomato paste
1 can diced tomatoes
6 cups shredded lettuce
1/2 cup shredded Cheddar cheese
1 avocado, chopped
1/4 cup sour cream (optional)
1/4 cup chopped fresh cilantro


Place the mushrooms and onion in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped. Heat the oil in a large nonstick skillet set over medium-high heat. Crumble in the ground beef. Cook for 5 minutes or until browned.

Add the mushroom mixture, red pepper, Tex-Mex seasoning blend and the mushroom seasoning blend. Cook for 5 minutes or until tender. Stir in the tomato paste; add the tomatoes. Simmer for 10 minutes or until thickened. Divide the lettuce evenly between four dinner plates. Top with the meat mixture, cheese, avocado, sour cream (if using) and cilantro.

Tip: For traditional tacos reduce the lettuce to 2 cups and serve with flour or corn tortillas.

Mushroom Rice Salad with Portabella Vinaigrette

Yield: 4-6 servings


3 Portobella mushrooms, cleaned, washed, chopped and roasted
¼ cup balsamic vinegar
½ cup red wine vinegar
2 tsp. fresh ginger, chopped
2 tsp. fresh garlic, chopped
2 oz. fresh basil, chopped
2 oz. fresh cilantro, chopped
1 tsp. Dijon mustard
1 cup olive oil
Salt and pepper to taste
8 cups cooked grain (5 grain rice from Indian Harvest used in this version)
3 cups Shiitake mushrooms, roasted and julienned
3 cups button mushrooms, roasted and sliced
3 oz. julienned sun-dried tomatoes
Salt and pepper to taste


Add first eight ingredients to a robot coupe (or food processor) and pulse for 45 seconds. Slowly drizzle olive oil into robot coupe to emulsify dressing. Taste and season with salt and pepper. Combine the cooked grain with the mushrooms and sun dried tomato. Add vinaigrette and season with salt and pepper.

Mushroom Mango Salad

Servings: 8-10


12 Portabella mushrooms, roasted and sliced
6 large mangos, peeled and cut into ½-inch cubes
2 avocados, cut into ½-inch cubes
6 heads endive, cleaned and separated leaves
2 lbs. cooked red wheat berries
Handful mint, chopped
Handful cilantro, chopped

Sweet Chili Sauce
6 Tbsp. sweet chili oil
3 Tbsp. rice vinegar
½ tsp. Kosher salt
6 Tbsp. apple cider vinegar
6 Tbsp. white vinegar
3 Tbsp. olive oil
2 Tbsp. white sugar
½ tsp. black pepper


Combine all ingredients together and toss with sweet chili sauce.

Cornbread and Grilled Portabella Panzanella Salad


1/2 cup avocado, 1-inch cubed
1 lemon, zested and juiced
8 oz. day-old cornbread, grilled and cut into 1-inch cubes (about 2 cups)
1/2 cup sweet onion, sliced
1/2 cup grape tomatoes (yellow and red if possible), halved
1/2 cup cucumber, seeded and ½-inch cubed
1/4 cup fresh basil leaves, chopped
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
4 portobella mushrooms, grilled, stemmed, 1-inch cubed and drained of any residual liquid
2 Tbsp. balsamic vinegar
1/4 cup extra-virgin olive oil


Cut avocado and mix with the lemon juice. Combine all the other ingredients besides vinegar and oil in a large bowl. Add in the avocado. Drizzle oil and vinegar and toss gently to combine. Place in chilled serving bowls and serve.

Makes 2 entree servings or 4 appetizer servings.

Grilled Portobello Caesar Salad

Grilled portobello mushrooms make a wonderful alternative to chicken or fish on this tangy caesar salad by All Day I Dream About Food.  Low carb and gluten-free!

Servings: 4


Caesar Dressing:

¼ cup finely grated Parmesan cheese
2 large anchovy filets
2 egg yolks 2 cloves garlic, coarsely chopped
Juice of one lemon Zest of one lemon
¼ tsp salt
¼ tsp freshly ground pepper
½ cup olive oil


4 large Portobello mushrooms
1 Tbsp. olive oil
Salt and pepper to taste
Large heads romaine lettuce, washed and dried
4 oz. Parmesan cheese, grated or shaved Instructions


For the dressing:

  1. Place parmesan, anchovies, egg yolks and garlic in a blender or food processor and process until it forms a thick paste.
  2. Add lemon juice, lemon zest, salt and pepper and process until combined.
  3. Slowly add olive oil until dressing is well mixed and emulsified.

For the salad:

  1. Preheat grill to medium heat and brush Portobellos with olive oil, then sprinkle with a little salt and pepper.
  2. Place on grill, top-down, for about 5 minutes, then turn over and grill for another 2 to 3 minutes. Slice thinly. Meanwhile, tear romaine leaves and divide among four plates. Sprinkle with grated or shaved parmesan.
  3. Top with sliced Portobello mushrooms and serve with dressing on the side.

Nutrition Facts

Each serving has 12.2 g of carbs and 5.8 g of fiber. Total NET CARBS = 6.5 g.

You might also like:

Gluten Free Stuffed Mushrooms

Herb Stuffed Mushrooms

Gluten Free Stuffed Mushrooms

Vegan Portabella Pizza

Mushroom Bruschetta Bites

Portabella Halloumi Burger

Grilled Caprese Portabella

Brooke from Cheeky Kitchen combines the concept of stuffed mushrooms with the appeal of caprese salad with this recipe for a Grilled Caprese Portabella.


2 portabella caps
4 slices fresh mozzarella
1/2 cup cherry tomatoes, sliced
3 tablespoons olive oil
2 cloves chopped fresh garlic
1/4 cup fresh basil, chopped


  1. Preheat oven to 425 degrees or preheat the grill.
  2. Drizzle portabellas with olive oil, chopped garlic, and sprinkle generously with salt and pepper.
  3. Grill on a hot grill, or place on a baking sheet lined with parchment paper inside the preheated oven and cook for 15 minutes.
  4. Top with mozzarella and tomatoes. Return to oven for 8-10 minutes more or pop back on the grill until the mozzarella is melted.
  5. Remove from the oven or grill and top with fresh basil.
  6. Serve and enjoy