Blackened Portobello Mushroom Salad Recipe

Name: Blackened Portobello Mushroom Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup red wine vinegar; 1/4 cup balsamic vinegar; 1/4 cup tomato juice; 1 tablespoon olive oil; 2 teaspoons Dijon mustard; 2 teaspoons stone ground mustard; 1/4 teaspoon fresh coarse ground black pepper; 4 (4 ounce) portobello mushroom caps (about 5 inches wide); 1 tablespoon cajun seasoning; 2 teaspoons olive oil; cooking spray; 16 cups mixed greens; 1 large tomatoes, cut into 8 wedges; 1/2 cup thinly sliced red onion, separated into rings; 1 (15 ounce) can cannellini beans, rinsed and drained; 1/4 cup crumbled blue cheese

Servings: persons

1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/4 cup tomato juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
2 teaspoons stone ground mustard
1/4 teaspoon fresh coarse ground black pepper
4 (4 ounce) portobello mushroom caps (about 5 inches wide)
1 tablespoon cajun seasoning
2 teaspoons olive oil
cooking spray
16 cups mixed greens
1 large tomatoes, cut into 8 wedges
1/2 cup thinly sliced red onion, separated into rings
1 (15 ounce) can cannellini beans, rinsed and drained
1/4 cup crumbled blue cheese

1
Combine first 7 ingredients in a large zip-top plastic bag. Add mushrooms to bag; seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from bag, reserving marinade.
2
Sprinkle mushrooms with Cajun seasoning. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms; cook 2 minutes on each side or until very brown. Cool; cut mushrooms diagonally into thin slices.
3
Arrange 4 cups salad greens on each of 4 plates. Top each with mushroom slices, 2 tomato wedges, and onion rings. Sprinkle each with 1/4 cup beans and 1 tablespoon blue cheese. Drizzle the reserved marinade evenly over salads.

165

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup red wine vinegar, 1/4 cup balsamic vinegar, 1/4 cup tomato juice, 1 tablespoon olive oil, and more.

Yes, Blackened Portobello Mushroom Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Blackened Portobello Mushroom Salad

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