Large Portobello Salad Recipe

Clean and prepare mushrooms

Wipe portobello caps with a damp paper towel to remove debris. Remove stems and, if desired, scrape out the dark gills with a spoon for a milder flavor. Pat dry.

Preheat grill or skillet

Preheat a grill or heavy skillet to medium-high heat (about 400°F / 200°C). If using a grill, oil the grates lightly to prevent sticking.

Make the marinade/dressing

In a shallow bowl or small bowl, whisk together 3 tbs olive oil, balsamic vinegar, lemon juice, Dijon mustard, minced garlic, honey, oregano, 1/2 tsp salt and 1/2 tsp black pepper until emulsified. Reserve this as the mushroom marinade/dressing base.

Marinate mushrooms

Brush both sides of each portobello generously with the marinade (about 2-3 tbs per mushroom). Let sit at room temperature for 10 minutes. Reserve remaining marinade for dressing.

Grill or pan-sear the mushrooms over medium-high heat 4–6 minutes per side, brushing once with any remaining marinade, until tender and nicely charred. Internal temperature/texture should be soft and juicy. Transfer to a cutting board and let rest 3 minutes, then slice each cap into 1/2"–3/4" strips.

In a large bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.

Whisk together the remaining 3 tbs olive oil with the reserved marinade (taste and adjust: add remaining 1/2 tsp salt and 1/2 tsp pepper if needed). This yields a balanced vinaigrette.

Toss the greens and vegetables lightly with about half the vinaigrette (reserve the rest to drizzle at plating). Arrange the dressed salad on a large serving platter or divide among plates.

Top the greens with the warm sliced portobello mushrooms, distributing evenly.

Sprinkle crumbled feta over the mushrooms and salad. Scatter chopped parsley and toasted pine nuts or walnuts if using.

Drizzle remaining vinaigrette over the top to taste and finish with a light grind of fresh black pepper.

Serve immediately while mushrooms are still slightly warm. Leftovers can be stored with dressing separate in the refrigerator for up to 2 days; add dressing just before serving.