Grilled Portobello Salad With Goat Cheese

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Servings: 4 Difficulty: Intermediate
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Hearty grilled mushroom caps served over crisp greens with tangy goat cheese and an Earl Grey vinaigrette
Grilled Portobello Salad With Goat Cheese recipe image

This sophisticated salad transforms earthy portobello mushrooms into a satisfying main course. The caps are brushed with olive oil and broiled until tender and lightly charred, developing a rich, meaty texture. They rest on a bed of crisp mixed greens dressed in a unique vinaigrette that combines balsamic vinegar with the citrusy bergamot notes of strong Earl Grey tea. Crumbled goat cheese adds a creamy, tangy contrast, while fresh parsley and diced tomatoes provide brightness and crunch. It’s an elegant yet simple dish perfect for warm-weather lunches or as a light, flavorful side to grilled meats.

Grilled Portobello Salad With Goat Cheese recipe image
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Grilled Portobello Salad With Goat Cheese

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 89.9

Description

This sophisticated salad transforms earthy portobello mushrooms into a satisfying main course. The caps are brushed with olive oil and broiled until tender and lightly charred, developing a rich, meaty texture. They rest on a bed of crisp mixed greens dressed in a unique vinaigrette that combines balsamic vinegar with the citrusy bergamot notes of strong Earl Grey tea. Crumbled goat cheese adds a creamy, tangy contrast, while fresh parsley and diced tomatoes provide brightness and crunch. It&# 226;ÂÂs an elegant yet simple dish perfect for warm-weather lunches or as a light, flavorful side to grilled meats.

Ingredients

Directions

  1. Preheat the broiler and place a broiler pan or baking sheet about 6 inches from the heat source.
  2. In a small bowl, whisk together 1 tablespoon olive oil, Earl Grey tea, balsamic vinegar, parsley, minced garlic, Dijon mustard, marjoram, salt, and pepper to make the dressing.
  3. Trim the stems from the portobello mushrooms and discard; wipe the caps clean with a damp paper towel.
  4. Brush the mushroom caps with the remaining 1 tablespoon of olive oil and season lightly with salt and pepper.
  5. Place the mushrooms cap-side up on the hot broiler pan and broil for 2 to 4 minutes per side, until tender and lightly browned.
  6. While the mushrooms cook, toss the washed salad greens with the prepared dressing in a large bowl.
  7. Divide the dressed greens among 4 plates.
  8. Cut the grilled mushrooms into thick slices and arrange them on top of the greens.
  9. Crumble the goat cheese over the mushrooms and scatter diced tomatoes over the salad.
  10. Finish with a fresh grinding of black pepper and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 89.9kcal
% Daily Value *
Total Fat 8.7g14%
Saturated Fat 1.6g8%
Cholesterol 6.1mg3%
Sodium 10.8mg1%
Total Carbohydrate 0.6g1%
Dietary Fiber 0.0g0%
Sugars 0.5g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the Earl Grey tea is strong and cooled completely before adding to the vinaigrette to maintain the proper emulsion.

If using a convection broiler, reduce the broiling time by 1-2 minutes to prevent burning.

For a vegan variation, omit the goat cheese or substitute with a plant-based feta or cashew cheese.

Keywords: portobello, mushrooms, salad, goat cheese, earl grey, vinaigrette, grilled, broiled, balsamic, parsley, lettuce, tomato, garlic, healthy, lunch, side dish, vegetarian, light
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