Grilled Portabella and Spinach Salad Recipe

Name: Grilled Portabella and Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 portabella mushrooms; 4 ounces mozzarella cheese, 1 inch cubes; 2 roma tomatoes; 3 -4 ounces baby spinach leaves; 3 tablespoons fresh basil, coarsly chopped; 1 -2 tablespoon olive oil; olive oil; ⅛ teaspoon salt, plus; salt; pepper

Servings: persons

2 portabella mushrooms
4 ounces mozzarella cheese, 1 inch cubes
2 roma tomatoes
3 -4 ounces baby spinach leaves
3 tablespoons fresh basil, coarsly chopped
1 -2 tablespoon olive oil
olive oil
⅛ teaspoon salt, plus
salt
pepper

1
Line chilled salad plates with baby spinach.
2
Wash, core and dice tomatoes.
3
Mix the diced tomatoes, cheese and basil.
4
Add 1 to 2 tablespoons of olive oil and 1/8 teaspoon salt, stirring to mix.
5
Allow the tomato mixture to stand at room temperature while grilling mushrooms.
6
Wash portabella mushrooms, remove stem and towel dry.
7
Drizzle lightly with olive on both sides of mushrooms.
8
Sprinkle lightly with salt to taste.
9
Place mushrooms on preheated grill and cook for 2 to 3 minutes each side.
10
Slice mushrooms in 1/4 inch strips and place on top of spinach.
11
Divide tomato mixture evenly among the two plates, add freshly ground pepper to taste.
12
Serve immediately as the warm mushrooms wilt the spinach leaves.

340

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 10 ingredients. The key ingredients include: 2 portabella mushrooms, 4 ounces mozzarella cheese, 1 inch cubes, 2 roma tomatoes, 3 -4 ounces baby spinach leaves, and more.

Yes, Grilled Portabella and Spinach 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.

Grilled Portabella and Spinach Salad

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