Grilled Portabella and Spinach Salad

Total Time
28mins
Prep 20 mins
Cook 8 mins

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

Ingredients Nutrition

Directions

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

4 5

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.

5 5

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

5 5

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!