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Portobello Salad

Portobello Salad

One of my favorite things to grill is portobello mushrooms; they’ve been a staple at my family’s barbecues for as long as I can remember.


  • 3 portobello mushrooms
  • olive oil, for brushing
  • 1 tsp salt
  • 14 tsp black pepper
  • 1 tsp garlic powder
  • 6 oz (170 g) mixed greens
  • 12 15-oz (425-g) can baby corn, sliced
  • 8–10 cherry tomatoes, quartered


  • 1 Tbsp finely diced shallot
  • 1 Tbsp red wine vinegar
  • 112 tsp lemon juice
  • 112 tsp grainy Dijon mustard
  • 112 tsp honey
  • 112 tsp finely chopped parsley
  • 1 tsp salt
  • 12 tsp black pepper
  • 12 cup olive oil

Preheat grill to high heat. Brush mushrooms with olive oil and season with salt, pepper, and garlic powder. Grill for 10 minutes per side. Allow to rest for 5 minutes, then cut into thin strips. To make the dressing: Combine shallot, mustard, vinegar, lemon juice, honey, parsley, salt, and pepper in a bowl. Whisk in oil in a thin stream until emulsified. Assemble salad and toss with dressing.

(Originally featured in Family Table, Issue 699)

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