Grilled Portobello Mushroom Salad with Greens Honey Vinaigrette and Roquefort Recipe

Name: Grilled Portobello Mushroom Salad with Greens Honey Vinaigrette and Roquefort
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup honey; 1/4 cup balsamic vinegar; 3 tablespoons soy sauce, sodium reduced; 2 cloves garlic coarsely chopped; ⅓ cup olive oil; 4 each mushrooms, portabello cleaned with stems removed, about 4 inches; 1/4 cup bacon chopped, or one ounce cooked bacon bits; 8 each mixed salad greens baby; 1/2 cup blue cheese crumbled; 1 x chives snipped, for garnish; 2 tablespoons honey; 1/2 teaspoon white wine vinegar; 1 tablespoon shallots finely chopped; 1/4 teaspoon salt; ⅛ teaspoon black pepper; 3 tablespoons olive oil

Servings: persons

⅓ cup honey
1/4 cup balsamic vinegar
3 tablespoons soy sauce, sodium reduced
2 cloves garlic coarsely chopped
⅓ cup olive oil
4 each mushrooms, portabello cleaned with stems removed, about 4 inches
1/4 cup bacon chopped, or one ounce cooked bacon bits
8 each mixed salad greens baby
1/2 cup blue cheese crumbled
1 x chives snipped, for garnish
2 tablespoons honey
1/2 teaspoon white wine vinegar
1 tablespoon shallots finely chopped
1/4 teaspoon salt
⅛ teaspoon black pepper
3 tablespoons olive oil

1
Make marinade:
2
In electric blender, blend honey, vinegar, soy sauce, garlic and 1/4 cup oil until smooth; set aside.
3
Brush mushrooms on both sides with 1 1/2 tablespoons oil.
4
Place on indoor grill or in preheated nonstick skillet over medium-high heat.
5
Cook about five minutes, turning occasionally, just until tender.
6
Transfer to non-reactive container, gill sides up.
7
Pour marinade over mushrooms; cover and refrigerate two to four hours, basting with marinade occasionally.
8
If using raw bacon, saute bacon until lightly browned.
9
Remove to paper towels to drain; set aside.
10
Remove mushrooms from marinade, then reheat one to two minutes on indoor or outdoor grill, turning once.
11
In large bowl, toss greens with 13 cup (or to taste) honey vinaigrette.
12
Divide greens equally among four individual serving plates.
13
Halve mushrooms.
14
Prop one half on the other on each salad.
15
Divide cheese and cooked bacon bits among the salads.
16
Sprinkle with chives.
17
Honey Vinaigrette:
18
Whisk together honey and next four ingredients; whisk in oil.

531

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: ⅓ cup honey, 1/4 cup balsamic vinegar, 3 tablespoons soy sauce, sodium reduced, 2 cloves garlic coarsely chopped, and more.

Yes, Grilled Portobello Mushroom Salad with Greens Honey Vinaigrette and Roquefort 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 Portobello Mushroom Salad with Greens Honey Vinaigrette and Roquefort

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