Portobello Mushroom Salad

balsamic vinegar

soy sauce

portobello mushrooms, cleaned, gills removed, quartered, and cut into slices 1/8 to 1/4-inch thick

red onion, diced

spinach

tomatoes

fresh dill, minced

Heat balsamic and soy in a skillet and allow mushrooms to poach while the sauce reduces. Remove from heat and let cool. In a mixing bowl toss with onion, spinach and tomatoes. Serve chilled, family style, garnishing with fresh dill.

Great Salad.  Everyone loved it.  I did not have baby spinach so I used Dinosaur Kale that I massaged with a little oil before adding it. It was perfect.  I recommend the kale.

This is a fantastic recipe! The combination of soy sauce and balsamic vinegar give the salad a beautiful richness. Cooking the mushrooms in the sauce infuses the flavor even more! This dish has a true wow factor!

This was a terrible recipe. I made it as an appetizer for a dinner party and could not even put it out on the table.  If I could give it zero stars I would.

It looked pretty simple, so I didn't have high expectations, but this is now considered a WOW dish among my salad dishes.  

The only thing I change is I use white onion instead of red.

My husband says this is now his second favorite, stuffed peppers are first.  I substituted the fresh tomatoes with canned garlic roasted tomatoes and used thawed spinach instead and it was still very good.  Next time I'll make enough for 2! Zero Weight Watchers point is a bonus.

I was watching the  Wednesday night show The graduation one and I saw the Portobella Mushroom Salad. I immediatly got on the foodnetwork and looked up the show and recipe and hit print I will be having this with dinner tommorrow tonight,I will let you no the results and review. Thanks once again!!!

portobello mushroom salad

Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 1 hours, 30 minutes

Servings: 4

Author : Robert Irvine : Food Network

Ingredients

Instructions

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