Marinated Portobello Mushroom Salad can be made in advance and is a healthy side dish.
Mushrooms are one of those foods that sometimes don’t get enough credit. At least, I know I didn’t until I discovered fresh shitake mushrooms, portobello mushrooms, and dried porcini mushrooms as an adult. Growing up, my dad used to make pan cooked white button mushrooms for breakfast in the British style, and for some reason, I never liked them. In fact, the very smell of them would make my stomach turn.
Fortunately, over the years, I’ve developed a taste for mushrooms and enjoy them in salads, stir-fries, grilled, in pilafs and polenta, and fries.
A few years ago, my brother-in-law made marinated Portobello Mushrooms while his family was visiting us, and even my oldest son who never liked mushrooms loved them. So, I’ve added these marinated mushrooms to my mushroom repertoire.
Costco’s sells large packs of Portobello Mushrooms and I just couldn’t resist picking up a pack a few weeks ago – they looked so fresh. Although I usually cook these mushrooms in a pan, I chose to grill them instead before marinating them.
These Marinated Portobello Mushrooms came in handy recently as we had some unexpected visitors stop by for dinner one night so I whipped these out of the refrigerator and tossed together a quick salad using fresh vegetables from my CSA Box to go along with dinner.
This week, Mushrooms are the featured Power Food. Although I love exotic mushrooms, don’t discount those white button mushrooms that seem so common. In fact, white mushrooms are just as potent as other more exotic mushrooms.
Mushrooms are loaded with a potent disease-fighting antioxidant called ergothioneine. This antioxidant helps cells in the body ward off damage from dangerous oxygen molecules called free radicals, which may play a role in serious illnesses, such as heart disease, cancer, and Alzheimer’s disease. Mushrooms also are a good source of potassium, which may cut the risk of high blood pressure and stroke. In fact, a 3-ounce portobello mushroom contains about as much potassium as a small banana.
Check out what these other bloggers have cooked up for this week: (If you’re interested in joining our group, contact Mireya from My Healthy Eating Habits.)
Alyce – More Time at the Table
Ansh – Spice Roots,
Casey – Bookcase Foodie
Jill – Saucy Cooks
Martha – Simple-Nourished-Living
Mireya – My Healthy Eating Habits
Sarah – Everything in the Kitchen Sink
Bambi – Adobo Down Under
Marinated Portobella Mushroom Salad
- 4-5 portobella mushrooms
- 1 tablespoon extra virgin olive oil
- 2 tablespoons extra virgin olive oil
- juice of one lemon
- 2 cloves garlic minced
- 2 tablespooons red onion finely chopped
- 2 sprigs fresh rosemary optional
- 2 tablespoons chopped parsley
- salt and pepper to taste
Trim stems from mushrooms and remove gills by using a spoon to gently scrape them off. Lightly brush mushrooms on both sides with oil. Grill until tender. Let cool, then cut into 1/4 inch slices. Place in a container.
Mix together Mushroom Marinade ingredients and pour over mushrooms. Let marinate at least an hour or overnight.
More Mushroom Recipes and Recipes using Mushrooms:
Baked Portobello Fries
Stir-Fry Bok Choy and Shitake Mushrooms
Vietnamese Vegetarian Pho
Stir-Fried Wild Rice Mushroom Pilaf
Quinoa Pilaf with Mushrooms
Wild Mushroom Porcini Bolognese Polenta Gratin
Stir-Fry Spicy Kung Pao Chicken with Vegetables and Walnuts
Heart Healthy Living: Top 10 Power Foods
I love the idea of a cold marinated mushroom salad.
Alison @ Ingredients, Inc. says
Wow: i love this one! This looks so good
Thanks Shaina and Alison – this is such an easy recipe and perfect as a make ahead dish.
I just KNEW I will find a portobello mushroom on your space. I was looking forward to it. Lovely recipe. I have never cooked with Bunashimeji . Do you have any recipes with those?
Ansh, here’s a recipe I made using these mushrooms: https://jeanetteshealthyliving.com/2011/06/warm-mushroom-spinach-salad-with-fresh-arugula-flowers-and-chives.html
Kiersten @ Oh My Veggies says
I love grilled mushrooms–it’s such a great way to play off of their meaty flavor. Using them in a salad is a fabulous idea!
Alyssa (Everyday Maven) says
Portobellos are unbelievable on the grill. I love the idea of serving them with this simple marinade!
Kiersten and Alyssa – grilled mushrooms are the best aren’t they – so easy to prepare too.
mireya @myhealthyeatinghabits says
I really began eating mushrooms after I learned a couple of good marinade recipes. They are so delicious prepared this way—and low fat too.
Great post and recipe! Portabellos are my favorite mushroom, so I can’t wait to give your recipe a try. Thanks for sharing:)
Sylvie @ Gourmande in the Kitchen says
That marinade sounds super flavorful and delicious!
Mireya, Nancy and Sylvie – I usually stir-fry mushrooms or add them to soup, but I do love these marinated mushrooms.
Alyce Morgan says
I want the mushroom fries. Tonight!
Alyce, I haven’t made these mushroom fries in a while, but I need to – they were really good.
Brian @ A Thought For Food says
I see why some people have weird feelings about portobello… but, for me, I just can’t get enough. Love this salad!
Martha@ Simple Nourished Living says
What a wonderful collection of mushroom recipes. So many I want to try, not sure where I’ll begin!
Jeanette, I want to pounce on everything single photo!
Thanks Brian, Martha and Sommer – so glad I learned to love mushrooms and to enjoy them in different ways.
Yummy! I adore mushrooms and it’s surprising how healthy they are.
France @ Beyond The Peel says
I love mushrooms and I have been craving them so much lately. I had one portebello for breakfast even and just had another one for lunch. This was before I saw your recipe of course. Looks like I may have them again real soon.
Kelly @ Inspired Edibles says
I never tire of portobello mushrooms and your marinade sounds so delicious Jeanette.
Carolyn – I’m glad I like mushrooms now especially since they are so healthy.
France – I’ll have to try portobello mushrooms for breakfast.
Kelly – Portobello mushrooms are one of my favorites – they are so versatile.
Russell at Chasing Delicious says
Yum! What a salad! And look at all these mushroom yummies!
Love your recipes. Where might I locate the recipe for the Stuffed Portobello Mushroom with Roasted Red Peppers and Swiss Chard? Thank you!
Thanks Edmund – I didn’t write down this recipe, but I believe I just sauteed some swiss chard in olive oil and put it on top of grilled portobello mushrooms, then layered on some roasted red peppers (you can grill your own or use jarred) and sprinkled some goat cheese on top.