Grilled Portobello Salad with Goat Cheese Recipe

Name: Grilled Portobello Salad with Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, extra-virgin; 2 tablespoons tea Earl Grey; 1 tablespoon balsamic vinegar; 1 tablespoon parsley leaves fresh, finely chopped (preferably Italian flat-leaf); 1 each garlic cloves finely chopped; 1/2 teaspoon dijon mustard; 1/4 teaspoon marjoram; 1 x salt; 1 x black pepper freshly ground; 2 pounds mushrooms, portabello about four large ones; 6 cups lettuce washed, dried and torn (curly red & green leaf lettuce); 2 ounces goat (chevre) cheese aged or fresh; 1 each tomatoes vine-ripened, peeled seeded & diced

Servings: persons

2 tablespoons olive oil, extra-virgin
2 tablespoons tea Earl Grey
1 tablespoon balsamic vinegar
1 tablespoon parsley leaves fresh, finely chopped (preferably Italian flat-leaf)
1 each garlic cloves finely chopped
1/2 teaspoon dijon mustard
1/4 teaspoon marjoram
1 x salt
1 x black pepper freshly ground
2 pounds mushrooms, portabello about four large ones
6 cups lettuce washed, dried and torn (curly red & green leaf lettuce)
2 ounces goat (chevre) cheese aged or fresh
1 each tomatoes vine-ripened, peeled seeded & diced

1
Place a broiler pan about 6 inches from the source of heat; preheat the broiler and broiler pan.
2
In a large bowl, whisk together 1 Tb oil, the tea, vinegar, parsley, garlic, mustard, marjoram, salt and pepper; set aside.
3
Trim mushroom stems and reserve for another use.
4
Wipe mushroom caps clean with a damp paper towel.
5
Brush the mushroom caps with the remaining 1 Tb oil and season lightly with salt and pepper.
6
Place the mushrooms, rounded side facing up, on the preheated broiler pan and broil until tender and lightly browned, 2 to 4 minutes per side.
7
While the mushrooms broil, add salad greens to the dressing and toss.
8
Arrange the greens on 4 individual salad plates.
9
When the mushrooms are done, cut them into thick slices and set them on the greens.
10
Crumble cheese over the mushrooms and scatter tomatoes over all.
11
Add a grinding of black pepper and serve.

233

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

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, extra-virgin, 2 tablespoons tea Earl Grey, 1 tablespoon balsamic vinegar, 1 tablespoon parsley leaves fresh, finely chopped (preferably Italian flat-leaf), and more.

Yes, Grilled Portobello Salad with Goat Cheese 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 Salad with Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions