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Portobello Mushroom Salad

AuthorAnnabel
RatingDifficultyBeginner

Try this amazing salad with aromatic mushrooms - they are filling and full of protein and other goodies, yet low in carbs!

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Yields2 Servings
Prep Time10 minsCook Time1 hr 10 minsTotal Time1 hr 20 mins

 4 medium Portobello mushrooms
 6 tbsp extra virgin olive oil or coconut oil
 1 tbsp balsamic vinegar
 2 cloves garlic
 2 tsp fresh rosemaryor half if dried
 4 cups rocket
 10 pieces sun-dried tomatoes, chopped
 ½ tsp pink Himalayan saltor sea salt

What are we cooking today?
1

Portobello Mushroom Salad is an absolute crowd pleaser. Suitable as a side or as a larger salad to take to a bbq.

Getting started
2

Clean the mushrooms and remove the stems using a small knife.

3

Prepare the dressing by mixing the oil, mashed garlic, salt and balsamic vinegar.

4

Add finely chopped rosemary and mix well.

5

Pour the mixture over the mushrooms and let stand for about an hour.

6

Meanwhile, chop the sun-dried tomatoes into small pieces.

7

Wash the rocket and drain well. Spread it on a plate.

8

Preheat the oven to 250℃ setting on grill.

9

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.

10

Place the mushrooms on top of the rocket, sprinkle with sun-dried tomatoes and garnish with fresh (or dried) rosemary.

Annabelle's Tips
11

Rather than wasting the stems you cut out, they can be added to other meals such as omelet's.

Ingredients

 4 medium Portobello mushrooms
 6 tbsp extra virgin olive oil or coconut oil
 1 tbsp balsamic vinegar
 2 cloves garlic
 2 tsp fresh rosemaryor half if dried
 4 cups rocket
 10 pieces sun-dried tomatoes, chopped
 ½ tsp pink Himalayan saltor sea salt

Directions

What are we cooking today?
1

Portobello Mushroom Salad is an absolute crowd pleaser. Suitable as a side or as a larger salad to take to a bbq.

Getting started
2

Clean the mushrooms and remove the stems using a small knife.

3

Prepare the dressing by mixing the oil, mashed garlic, salt and balsamic vinegar.

4

Add finely chopped rosemary and mix well.

5

Pour the mixture over the mushrooms and let stand for about an hour.

6

Meanwhile, chop the sun-dried tomatoes into small pieces.

7

Wash the rocket and drain well. Spread it on a plate.

8

Preheat the oven to 250℃ setting on grill.

9

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.

10

Place the mushrooms on top of the rocket, sprinkle with sun-dried tomatoes and garnish with fresh (or dried) rosemary.

Annabelle's Tips
11

Rather than wasting the stems you cut out, they can be added to other meals such as omelet's.

Portobello Mushroom Salad
AuthorAnnabelCategory, , , , , , DifficultyBeginner
Rating
Yields2 Servings
Prep Time10 minsCook Time1 hr 10 minsTotal Time1 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 rosemaryor half if dried
 4 cups rocket
 10 pieces sun-dried tomatoes, chopped
 ½ tsp pink Himalayan saltor sea salt

Directions

What are we cooking today?
1

Portobello Mushroom Salad is an absolute crowd pleaser. Suitable as a side or as a larger salad to take to a bbq.

Getting started
2

Clean the mushrooms and remove the stems using a small knife.

3

Prepare the dressing by mixing the oil, mashed garlic, salt and balsamic vinegar.

4

Add finely chopped rosemary and mix well.

5

Pour the mixture over the mushrooms and let stand for about an hour.

6

Meanwhile, chop the sun-dried tomatoes into small pieces.

7

Wash the rocket and drain well. Spread it on a plate.

8

Preheat the oven to 250℃ setting on grill.

9

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.

10

Place the mushrooms on top of the rocket, sprinkle with sun-dried tomatoes and garnish with fresh (or dried) rosemary.

Annabelle's Tips
11

Rather than wasting the stems you cut out, they can be added to other meals such as omelet's.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 221
% Daily Value *
Total Fat 17g27%
Saturated Fat 3g15%
Cholesterol 0mg
Sodium 400mg17%
Potassium 380mg11%
Total Carbohydrate 6.1g3%
Dietary Fiber 1.1g5%
Sugars 2.3g
Protein 3.1g7%

Calcium 3.5%
Iron 9%
Vitamin D 0%

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

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