Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Grilled Portabella and Spinach Salad Recipe
    Lost? Site Map

    Grilled Portabella and Spinach Salad

    Grilled Portabella and Spinach Salad. Photo by PaulaG

    1/1 Photo of Grilled Portabella and Spinach Salad

    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    20 mins

    8 mins

    PaulaG's Note:

    This was inspired by one of those cooking shows. Hope you enjoy it!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Line chilled salad plates with baby spinach.
    2. 2
      Wash, core and dice tomatoes.
    3. 3
      Mix the diced tomatoes, cheese and basil.
    4. 4
      Add 1 to 2 tablespoons of olive oil and 1/8 teaspoon salt, stirring to mix.
    5. 5
      Allow the tomato mixture to stand at room temperature while grilling mushrooms.
    6. 6
      Wash portabella mushrooms, remove stem and towel dry.
    7. 7
      Drizzle lightly with olive on both sides of mushrooms.
    8. 8
      Sprinkle lightly with salt to taste.
    9. 9
      Place mushrooms on preheated grill and cook for 2 to 3 minutes each side.
    10. 10
      Slice mushrooms in 1/4 inch strips and place on top of spinach.
    11. 11
      Divide tomato mixture evenly among the two plates, add freshly ground pepper to taste.
    12. 12
      Serve immediately as the warm mushrooms wilt the spinach leaves.

    Ratings & Reviews:

    • on September 24, 2008

      45

      Delicious and fresh taste. I grilled a few basil leaves in the gills of the portabellas which gave it a little extra kick. Only substitution for next time-fresh mozz.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 01, 2005

      55

      I used goat cheese instead of mozzarella, but it's the portabellos that really make this salad special. Thumbs up!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 14, 2004

      55

      Excellent! I couldn't find any roma tomatoes so i chopped some regular ones and they worked fine. I didn't grill anything, but i did saute the mushrooms and it disappeared so quickly. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Grilled Portabella and Spinach Salad

    Serving Size: 1 (257 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 273.6
     
    Calories from Fat 179
    65%
    Total Fat 19.9 g
    30%
    Saturated Fat 8.4 g
    42%
    Cholesterol 44.7 mg
    14%
    Sodium 542.9 mg
    22%
    Total Carbohydrate 9.6 g
    3%
    Dietary Fiber 3.1 g
    12%
    Sugars 3.9 g
    15%
    Protein 16.5 g
    33%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites