Grilled Portabella and Spinach Salad

READY IN: 28mins
Recipe by PaulaG

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

Top Review by acm6404

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.

Ingredients Nutrition


  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.

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