Portobello Mushroom Salad
Author:
Annabelle Cooper
Category
Gluten Free,Low Carb,Paleo,Salad,Side,Vegan,Vegetarian
Difficulty
Beginner
Rated 5.0 stars by 1 users
2
10 mins
1 hr 10 mins
1 hr 20 mins
Ingredients
- 4 medium Portobello mushrooms
- 6 tbsp extra virgin olive oil or coconut oil
- 1 tbsp balsamic vinegar
- 2 cloves garlic
- 2 tsp fresh rosemary or 1 tsp dried rosemary
- 4 cups rocket (arugula)
- 10 sun-dried tomatoes, chopped
- ½ tsp pink Himalayan salt or sea salt
Directions
What are we cooking today?
Portobello Mushroom Salad is an absolute crowd pleaser. Suitable as a side or as a larger salad to take to a bbq.
Getting started
- Clean the mushrooms and remove the stems using a small knife.
Prepare the dressing by mixing the oil, mashed garlic, salt and balsamic vinegar.
Add finely chopped rosemary and mix well.
Pour the mixture over the mushrooms and let stand for about an hour.
Meanwhile, chop the sun-dried tomatoes into small pieces.
Wash the rocket and drain well. Spread it on a plate.
Preheat the oven to 250℃ setting on grill.
Place the mushrooms on a rack with the gills up under the grill for about 10 minutes. Do not discard the juices on top of the mushrooms.
Place the mushrooms on top of the rocket, sprinkle with sun-dried tomatoes and garnish with fresh (or dried) rosemary.
Annabelle's Tips
Rather than wasting the stems you cut out, they can be added to other meals such as omelet's.
Nutrition
Nutrition
- Serving Size
- 2
- per serving
- Calories
- 221
- Total Fat
- 17 grams
- 22%
- Saturated Fat
- 3 grams
- 15%
- Cholesterol
- 0 milligrams
- Sodium
- 400 milligrams
- 18%
- Total Carbohydrate
- 6.1 grams
- 3%
- Dietary Fiber
- 1.1 grams
- 4%
- Total Sugars
- 2.3 grams
- Protein
- 3.1 grams
- Calcium
- 3.5 milligrams
- 1%
- Iron
- 9 milligrams
- 50%
- Potassium
- 380 milligrams
- 9%
- Vitamin D
- 0 micrograms
- 0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
