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Marinated Portobello Mushroom Salad Recipe

August 17, 2012 by Jeanette 25 Comments

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Marinated Portobello Mushroom Salad can be made in advance and is a healthy side dish.

Marinated Portobello Mushrooms

Marinated Portobello Mushrooms

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.

Baked Portobello Mushroom Fries

Baked Portobello Mushroom 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.

Bunashimeji or Beech Mushrooms

I love exotic mushrooms like Bunashimeji (Beech Mushrooms) but white mushrooms are just as potent if not more.

Health Benefits:
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.

Stuffed Portobello Mushroom with Swiss Chard, Roasted Peppers and Goat Cheese

Stuffed Portobello Mushroom with Swiss Chard, Roasted Peppers and Goat Cheese

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

Print

Marinated Portobella Mushroom Salad

Prep Time 10 minutes
Cook Time 10 minutes
Servings 4

Ingredients

Grilled Mushrooms

  • 4-5 portobella mushrooms
  • 1 tablespoon extra virgin olive oil

Mushroom Marinade

  • 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

Instructions

  1. 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.
  2. 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

Sources:
Heart Healthy Living: Top 10 Power Foods

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Filed Under: Cooking For Cancer, gluten-free, healthy choices, salads, side dishes, vegan, vegetarian Tagged With: mushroom salad, mushrooms, portobello mushroom salad, portobello mushrooms, power foods

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Comments

  1. Shaina says

    August 17, 2012 at 1:13 pm

    I love the idea of a cold marinated mushroom salad.

    Reply
  2. Alison @ Ingredients, Inc. says

    August 17, 2012 at 1:23 pm

    Wow: i love this one! This looks so good

    Reply
    • Jeanette says

      August 20, 2012 at 11:22 pm

      Thanks Shaina and Alison – this is such an easy recipe and perfect as a make ahead dish.

      Reply
  3. Ansh says

    August 17, 2012 at 2:37 pm

    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?

    Reply
    • Jeanette says

      August 20, 2012 at 11:31 pm

      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

      Reply
  4. Kiersten @ Oh My Veggies says

    August 17, 2012 at 4:05 pm

    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!

    Reply
  5. Alyssa (Everyday Maven) says

    August 17, 2012 at 4:58 pm

    Portobellos are unbelievable on the grill. I love the idea of serving them with this simple marinade!

    Reply
    • Jeanette says

      August 20, 2012 at 11:32 pm

      Kiersten and Alyssa – grilled mushrooms are the best aren’t they – so easy to prepare too.

      Reply
  6. mireya @myhealthyeatinghabits says

    August 17, 2012 at 5:12 pm

    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.

    Reply
  7. Nancy/SpicieFoodie says

    August 17, 2012 at 5:51 pm

    Great post and recipe! Portabellos are my favorite mushroom, so I can’t wait to give your recipe a try. Thanks for sharing:)

    Reply
  8. Sylvie @ Gourmande in the Kitchen says

    August 17, 2012 at 6:23 pm

    That marinade sounds super flavorful and delicious!

    Reply
    • Jeanette says

      August 20, 2012 at 11:34 pm

      Mireya, Nancy and Sylvie – I usually stir-fry mushrooms or add them to soup, but I do love these marinated mushrooms.

      Reply
  9. Alyce Morgan says

    August 17, 2012 at 7:23 pm

    I want the mushroom fries. Tonight!

    Reply
    • Jeanette says

      August 20, 2012 at 11:35 pm

      Alyce, I haven’t made these mushroom fries in a while, but I need to – they were really good.

      Reply
  10. Brian @ A Thought For Food says

    August 19, 2012 at 3:20 pm

    I see why some people have weird feelings about portobello… but, for me, I just can’t get enough. Love this salad!

    Reply
  11. Martha@ Simple Nourished Living says

    August 19, 2012 at 4:51 pm

    What a wonderful collection of mushroom recipes. So many I want to try, not sure where I’ll begin!

    Reply
  12. Sommer@ASpicyPerspective says

    August 20, 2012 at 6:57 am

    Jeanette, I want to pounce on everything single photo!

    Reply
    • Jeanette says

      August 20, 2012 at 11:36 pm

      Thanks Brian, Martha and Sommer – so glad I learned to love mushrooms and to enjoy them in different ways.

      Reply
  13. Carolyn says

    August 20, 2012 at 9:35 am

    Yummy! I adore mushrooms and it’s surprising how healthy they are.

    Reply
  14. France @ Beyond The Peel says

    August 20, 2012 at 4:56 pm

    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.

    Reply
  15. Kelly @ Inspired Edibles says

    August 20, 2012 at 8:14 pm

    I never tire of portobello mushrooms and your marinade sounds so delicious Jeanette.

    Reply
  16. Jeanette says

    August 20, 2012 at 11:38 pm

    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.

    Reply
  17. Russell at Chasing Delicious says

    August 27, 2012 at 12:03 pm

    Yum! What a salad! And look at all these mushroom yummies!

    Reply
  18. Edmund says

    June 10, 2013 at 10:06 pm

    Love your recipes. Where might I locate the recipe for the Stuffed Portobello Mushroom with Roasted Red Peppers and Swiss Chard? Thank you!

    Reply
    • Jeanette says

      June 11, 2013 at 8:59 pm

      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.

      Reply

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