This grilled portobello mushroom salad is a delicious vegetarian option featuring meaty mushrooms, creamy goat cheese, and fresh arugula.
The balsamic vinaigrette adds a bright, tangy flavor that complements the smoky grilled mushrooms perfectly.
Ideal for a light lunch or a starter, this salad comes together quickly and highlights simple, fresh ingredients.
Why You’ll Love This Recipe
- Grilling the portobello mushrooms enhances their natural umami and imparts a smoky flavor.
- The creamy goat cheese provides rich contrast against the smokiness of the mushrooms and the peppery bite of arugula.
- A homemade balsamic vinaigrette brings acidity and sweetness for a well-balanced dressing.
- It's a simple yet elegant salad that uses minimal ingredients for maximum flavor impact.
Grilled Portobello Mushroom and Goat Cheese Salad
This grilled portobello mushroom salad combines smoky mushrooms with creamy goat cheese and peppery arugula, dressed in a tangy balsamic vinaigrette.
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 4 large portobello mushroom caps, cleaned and stemmed
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 5 ounces (140g) fresh arugula
- 4 ounces (115g) goat cheese, crumbled
- 1/4 cup (60ml) balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- 1 small garlic clove, minced
Instructions
- Prepare and Grill Mushrooms Preheat grill or grill pan to medium-high heat. Brush portobello caps with 1 tablespoon olive oil and season with salt and pepper. Grill mushrooms for 5-7 minutes on each side until tender and grill-marked. Remove from heat and let cool slightly.
- Make Balsamic Vinaigrette In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey, minced garlic, remaining 1 tablespoon olive oil, and salt and pepper to taste. Adjust sweetness or acidity if desired.
- Assemble the Salad Slice grilled portobello mushrooms into strips. On a large plate or bowl, layer arugula, grilled mushroom slices, and crumbled goat cheese. Drizzle with balsamic vinaigrette and gently toss before serving.
Helpful Tips
- Use fresh mushrooms without blemishes for best flavor and texture.
- If using an outdoor grill, avoid direct flames to prevent burning mushrooms.
- Let mushrooms cool slightly after grilling before slicing to retain juices.
- The honey in the dressing is optional; omit for a less sweet vinaigrette.
- For a vegan version, substitute goat cheese with a plant-based alternative.
Storage and Make-Ahead
Store leftover grilled mushrooms and dressing separately in airtight containers in the refrigerator for up to 2 days.
Do not store the salad assembled as the dressing will wilt the arugula.
Reheat mushrooms gently if desired, but the salad is best served fresh.
Frequently Asked Questions
Can I prepare the mushrooms ahead of time?
Yes, you can grill the mushrooms a day ahead. Store them cooled in an airtight container in the refrigerator and slice just before assembling the salad.
Is this salad gluten-free?
Yes, all ingredients in this recipe are naturally gluten-free.
Can I use other greens instead of arugula?
Absolutely, baby spinach or mixed salad greens work well as alternatives to arugula.
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