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.

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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How did you like this recipe?

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.

That's it — enjoy your meal!

Portobello and Asparagus Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions