portobello mushroom salad

As a pescatarian, I revel in the beauty that is the Portobello Mushroom.  It is such a good vegetarian replacement for a burger patty or steak, and they are also great for stuffing or grilling!  Last week, I had an amazing salad with roasted Portobello mushrooms, summer squash, and peppers at a restaurant. I wanted to try to recreate this salad, but my fridge was lacking in the vegetable department.  The result though, was a Portobello Mushroom Salad, and it was delicious!

Ingredients

♦ 2 Portobello mushroom caps (6oz.)

♦ organic baby leaf spinach

♦ organic arugula

♦ organic red and green romaine lettuce

♦ ½ cucumber

♦ 3 radishes

♦ 1 cup shredded carrots

Begin by slicing the mushroom caps into thin slices. (Pictured above.)

Place the mushroom slices into an iron skillet over medium heat.

Cook the mushrooms for about 4-5 minutes until they begin to brown and take on a rubbery and flexible form.

Place the cooked mushrooms onto a plate to cool off while you prepare the salad.  I prefer to have cool mushrooms to match the cold salad.  I do not really like to have hot items mixed in with a salad.  It wilts the lettuce and heats up veggies that taste better cold, in my opinion.

For the salad, combine the arugula, spinach, and romaine lettuce mixture into a bowl.

I like using multiple types of leafy greens for a variety of colors and textures.  I use to dislike arugula, but I have developed an appreciation for its nutty flavor and firmer texture.  Slice up the cucumber and radishes, and shred your carrots.  You can also buy carrots in pre-shredded packages for convenience.

Toss the vegetables into your bed of greens and top the salad with some of your Portobello mushrooms, cooled off of course!

E N J O Y

Note: I dressed my salad with just a drizzle of olive oil and vinegar.  I find that a light dressing here is better to really taste the smokey flavor of the mushrooms.

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