Portobello and Asparagus Salad Recipe

Name: Portobello and Asparagus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large portobello mushrooms, stems removed; 1 bunch fresh asparagus, tough ends removed; 1 pint grape tomatoes, halved; 3 tablespoons olive oil; 2 tablespoons fresh lemon juice; 1 pound penne pasta, cooked; Seasoning, recipe follows; 1 teaspoon salt; 2 teaspoons dried oregano; 1 1/2 teaspoons onion powder; 1 1/2 teaspoons garlic powder; 1 teaspoon freshly ground black pepper; 1 teaspoon dried parsley flakes

Servings: persons

4 large portobello mushrooms, stems removed
1 bunch fresh asparagus, tough ends removed
1 pint grape tomatoes, halved
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 pound penne pasta, cooked
Seasoning, recipe follows
1 teaspoon salt
2 teaspoons dried oregano
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon dried parsley flakes

1
Remove stems from portobello mushrooms.
2
Brush mushrooms, asparagus and tomatoes with olive oil.
3
Grill mushrooms over medium heat until tender, 4 to 5 minutes per side, turning occasionally.
4
Cut mushrooms into thin strips; place in a medium bowl.
5
Grill asparagus over medium heat for 3 to 4 minutes, turning occasionally.
6
Cut asparagus into 2 inch lengths; add to mushrooms in bowl.
7
Grill tomatoes, cut side down, over medium heat for 3 minutes.
8
Add to mushrooms and asparagus and toss in the pasta.
9
Drizzle with lemon juice and olive oil.
10
Sprinkle with seasoning, tossing gently to coat.
11
Combine all ingredients in a bowl and transfer to an airtight container.
12
Store in a cool, dry place up to 6 months.

565

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 13 ingredients. The key ingredients include: 4 large portobello mushrooms, stems removed, 1 bunch fresh asparagus, tough ends removed, 1 pint grape tomatoes, halved, 3 tablespoons olive oil, and more.

Yes, Portobello and Asparagus 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.

Portobello and Asparagus Salad

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