Roasted Portobello Mushroom Salad

One of the signals of the coming of springtime for many people includes the observation of lent. Some people choose to give up one of their personal vices during the time of lent, while other people give up meat or choose fish on Fridays. If meat is something that plays a major role in your usual diet, the sudden loss of this food group may leave you questioning what you can fill that gap with, preferably without turning to those fast food fried fish specials!

I have for you a healthy recipe that can fill those meat-less gaps in your diet (or perhaps just add some variety to your meals): roasted mushrooms. As many vegetarians know, mushrooms have a meatiness to them that can go as far to satisfy even those who think themselves to be carnivores. Here, I'm sharing a recipe adapted from the book Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero. This recipe is for marinaded, roasted portobello mushrooms. The great thing about this recipe is that, not only is it easy, the roasted mushrooms can be used for a variety of purposes and they refrigerate well, so you can make a large batch of them to use for a few days. I chose to use these mushrooms in a hearty main-course salad with chickpeas and avocado, dressed with a dijon-maple vinaigrette. This recipe makes 4 main-course servings or 8 side salad servings.

I made these mushrooms sans the 1 tbsp extra virgin olive oil to cut back on the fat. I really don't think you need it, but if you like the extra oil, you can add it back in.


Roasted Portobello Mushrooms
Printable Recipe

Marinade:
1/2 cup dry white wine
2 tbsp soy sauce
2 tbsp balsamic vinegar
2 cloves garlic, minced or grated
freshly ground black pepper

2 large or 4 small portobello mushroom caps, stems trimmed and caps cleaned of any dirt

1. Combine all marinade ingredients in a glass casserole dish.
2. Place the mushrooms into the marinade upside down and spoon some marinade into the cap.
3. Marinade 20 minutes.
4. Meanwhile, preheat the oven to 400 degrees F.
5. Cover the casserole dish with foil and bake 30 minutes. Then, remove the foil and bake 10 more minutes.
6. Serve these mushrooms fresh from the oven as burgers or allow to cool slightly and add to salads. 


"Pardon me, but do you have any..." (you know how it goes---I just watched Wayne's World so I couldn't resist!). The little jar on the left is what I use to shake salad dressing. I love Grey Poupon so much I had to buy the behemoth jar, which is on the right.

Roasted Portobello Mushroom Salad
Printable Recipe

Dressing:
1/4 cup dijon mustard
3 tbsp extra virgin olive oil
1/4 cup red wine vinegar
2 tbsp pure maple syrup

Salad:
8 cups salad greens (I like spinach and romaine for color and texture contrast)
1 avocado, peeled and diced
1 small red onion, cut into thin half-moons
1 15-oz can chickpeas, drained and rinsed
1 batch roasted portobello mushrooms, sliced

1. Whisk all dressing ingredients together in a small bowl or add to a dressing cruet (or old jar!) and shake.
2. Toss the dressing with the green avocado, onion, and beans. Arrange the mushrooms decoratively on top and serve.

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