Grilled Portobello and Montrachet Salad Recipe

Name: Grilled Portobello and Montrachet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces Montrachet goat cheese, cut into 4 equal-sized rounds; 4 large outer-leaves radicchio; 3 medium-sized Portobello mushroom caps, stems and gills removed; 2 tablespoons olive oil, plus more for the cheese; 1/2 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 2 tablespoons fresh lemon juice; 2 tablespoons sherry or red wine vinegar; 7 ounces mesclun lettuce mix (about 3 cups); 1/4 cup roasted red pepper strips; 1/4 cup shelled walnut halves; 1 lemon, cut into wedges

Servings: persons

8 ounces Montrachet goat cheese, cut into 4 equal-sized rounds
4 large outer-leaves radicchio
3 medium-sized Portobello mushroom caps, stems and gills removed
2 tablespoons olive oil, plus more for the cheese
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
2 tablespoons sherry or red wine vinegar
7 ounces mesclun lettuce mix (about 3 cups)
1/4 cup roasted red pepper strips
1/4 cup shelled walnut halves
1 lemon, cut into wedges

1
Preheat an outdoor grill or cast-iron grill pan to medium-high.
2
Working on baking sheet, wrap each round of cheese in a radicchio leaf like an egg roll, and pinch them a little to help it keep their shape.
3
Arrange them on 1 side of the baking sheet.
4
Place the mushroom caps on the other side of the baking sheet; drizzle with the olive oil, and season with salt and pepper.
5
Grill the mushrooms until tender and juicy, turning once, about 6 minutes.
6
Next, lightly drizzle the wrapped goat cheese with oil and grill until slightly charred and warm, turning occasionally, about 1 minute.
7
Immediately remove and slice in half on the diagonal.
8
Slice the grilled mushroom caps into strips and add them to a bowl with the lemon juice and sherry wine vinegar.
9
Toss to combine.
10
In a bowl, toss the lettuce mix with the mushrooms and arrange in 4 bowls.
11
Arrange 2 goat cheese halves in the center of each.
12
Sprinkle each salad with red pepper and walnuts, and serve garnished with lemon wedges.

432

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 12 ingredients. The key ingredients include: 8 ounces Montrachet goat cheese, cut into 4 equal-sized rounds, 4 large outer-leaves radicchio, 3 medium-sized Portobello mushroom caps, stems and gills removed, 2 tablespoons olive oil, plus more for the cheese, and more.

Yes, Grilled Portobello and Montrachet 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.

That's it — enjoy your meal!

Grilled Portobello and Montrachet Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions