Caesar Salad with Portobello Mushrooms Recipe

Name: Caesar Salad with Portobello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 drained canned anchovy fillets, minced; 3 tablespoons fresh lemon juice; 1 1/2 tablespoons Dijon mustard; 2 garlic cloves, minced; 1/2 cup plus 3 tablespoons olive oil; 1 medium head romaine lettuce, cut into bit-size pieces; 1 large head radicchio, cut into bite-size pieces; 4 garlic cloves, flattened, peeled; 3 large portobello mushrooms (about 3/4 pound), stems discarded, caps sliced crosswise into 3/8-inch-thick strips; 1/4 cup chopped fresh parsley; 1 1/3 cups coarsely grated Asiago or Parmesan cheese (about 4 ounces)

Servings: persons

9 drained canned anchovy fillets, minced
3 tablespoons fresh lemon juice
1 1/2 tablespoons Dijon mustard
2 garlic cloves, minced
1/2 cup plus 3 tablespoons olive oil
1 medium head romaine lettuce, cut into bit-size pieces
1 large head radicchio, cut into bite-size pieces
4 garlic cloves, flattened, peeled
3 large portobello mushrooms (about 3/4 pound), stems discarded, caps sliced crosswise into 3/8-inch-thick strips
1/4 cup chopped fresh parsley
1 1/3 cups coarsely grated Asiago or Parmesan cheese (about 4 ounces)

1
Combine minced anchovy fillets, fresh lemon juice, Dijon mustard and minced garlic in small bowl.
2
Gradually whisk in 1/2 cup olive oil.
3
Combine romaine lettuce and radicchio in large bowl.
4
Heat remaining 3 tablespoons oil in heavy large skillet over medium heat.
5
Add flattened garlic to skillet and cook until brown, about 4 minutes.
6
Discard garlic.
7
Increase heat to medium-high.
8
Add mushrooms and saute until brown, about 4 minutes per side.
9
Remove from heat.
10
Season mushrooms with salt and pepper.
11
Sprinkle with parsley.
12
Add dressing to salad and toss to coat.
13
Mix in cheese.
14
Season salad to taste with salt and pepper.
15
Divide salad among plates.
16
Top with mushrooms and serve immediately.

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 9 drained canned anchovy fillets, minced, 3 tablespoons fresh lemon juice, 1 1/2 tablespoons Dijon mustard, 2 garlic cloves, minced, and more.

Yes, Caesar Salad with Portobello Mushrooms 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.

That's it — enjoy your meal!

Caesar Salad with Portobello Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions