This Grilled Portobello Mushroom Salad with corn, sweet onions, cherry tomatoes, arugula, avocado, and lime is hearty and satisfying! Vegan and gluten-free.

grilled portobello mushroom salad on a white platter with grilled onions and corn, fresh avocado slices and cherry tomatoes, cilantro, and limes.

Inspired by a steak salad, it’s hard to believe this Grilled Portobello Mushroom Salad is vegan- so hearty and “meaty”! Grilled portobello mushrooms, grilled sweet onions, and grilled fresh corn are served over a bed of arugula with vine-ripened tomatoes, avocado, lime, and cilantro; drizzled with a spicy lime dressing- the the flavors are incredibly tasty! Don’t you just love a good summer salad?

It’s a very satisfying and filling meal, one that comes together very quickly- in under 30 minutes – perfect for warm summer nights on the patio.

a bowl or salad with grilled portobello mushroom salad topped with fresh avocado and cherry tomatoes, grilled corn, and cilantro.

Why You’ll Love This

  1. A hearty vegan salad! Grilled portobello mushrooms give this salad a “meaty” flavor.
  2. Perfect for summer. Light enough for warm weather, yet filling!
  3. So many satisfying flavors! Grilled onions and corn and fresh tomatoes, avocado, lime and cilantro.
  4. Quick & easy! Ready in less than 30 minutes with simple summer ingredients.

Ingredients

ingredients laid out for grilled mushroom salad- dressing, tomatoes, onions, mushrooms, corn, lime, and avocado.
  • Large portobello mushroom caps: Remove the stems and use a clean, damp washcloth to gently wipe away any dirt. The grilled portobello mushrooms are so beefy, and the marinade gives them even more umami flavor.
  • Extra-virgin olive oil: Part of the marinade to help the mushrooms get tender and perfectly charred on the grill.
  • Soy sauce: Enhances the rich umami depth of flavor in the mushrooms. You can also use Braggs liquid aminos for a gluten-free substitute.
  • Balsamic vinegar: Rich, complex, and subtly sweet, giving the mushrooms a touch of acidity.
  • Grilled vegetables: Sweet onion (or red onion or shallot) and corn are grilled for smoky, sweet flavor that pairs well with the mushrooms and other fresh summer ingredients.
  • Fresh veggies: Cherry tomatoes, grape tomatoes, or heirloom tomatoes for juicy sweetness, avocado for fresh and creamy texture, and cilantro (or parsley) for an herby note.
  • Arugula: The base of the salad. Or use your favorite greens, like romaine lettuce.
  • Crumbled cheese (optional): Queso fresco, goat cheese, or feta are nice additions.
  • Dressing: Olive oil, lime zest and juice, cumin, coriander, smoked paprika, salt, pepper, maple syrup, and a pinch of cayenne or chipotle powder (or chili powder).

How to Make a Grilled Portobello Mushroom Salad

Preheat the grill on high heat.

Step 1: Mix the marinade. Whisk together the oil, soy and balsamic in a bowl. Remove portobello stems and brush the mushrooms lavishly with the marinade. Transfer to a plate.

Step 2: Prep the onions and corn. Peel and slice the onion into 1/2-inch thick rounds. Shuck the corn. Add both to the same plate with the mushrooms.

Step 3: Prep the fresh veggies. Slice the tomatoes and avocado and chop the cilantro.

Step 4: Prepare the dressing. Whisk together the dressing ingredients in a small bowl.

portobello mushrooms on the grill with slices of grilled onion and corn.

Step 5: Grill the veggies. Place the portobellos (gills up), sliced onion, and corn on the grill. Turn to medium-high heat and baste the onions with marinade. Cover and cook 5 minutes. Rotate mushrooms, flip onions (baste), and turn corn. Cover and cook 3 additional minutes. Flip the mushrooms, pour marinade over top, rotate the corn, and remove any onions that are done. Cook 2-3 minutes, then remove from the grill.

Tip: The onions should be sliced large enough that they do not fall through the grates, but you can use a grill pan if you prefer.

serving platter with a bed of fresh greens.

Step 6: Assemble. Lay down a bed of arugula (or other greens) on a large platter. Scatter grilled onions over top, slice the mushrooms into thin strips or bite size pieces and layer them onto the salad (I like to make two rows), then top with tomatoes.

assembling the portobello salad

Slice the corn off the cob and add to the salad.

serving platter with greens and grilled onions next to cutting board with sharp knife and grilled corn sliced off the cob.

Add the sliced avocado and chopped cilantro. Drizzle salad dressing over the salad and garnish with salt and black pepper. If desired, add crumbled cheese (goat cheese, feta cheese, blue cheese, or queso fresco) or keep it vegan.

Alternatively, you can toss everything in a large bowl and mix with dressing!

FAQs

How do I prevent the mushrooms from getting soggy?

Clean the mushrooms with a clean, damp cloth instead of rinsing them. We also season the salad with salt at the end as salting the mushrooms releases too much moisture.

How do I know when the portobello mushrooms are done grilling?

They will be visibly tender and juicy! You can test for tenderness by piercing with a fork.

How long does this salad keep for?

This recipe is best enjoyed right away. If you wish to meal prep this salad or save leftovers, keep the dressing separate so the greens don’t wilt. If going this route, assemble the salad on individual serving plates.

grilled portobello mushroom salad with grilled onions and corn, fresh avocado slices and cherry tomatoes, cilantro, and limes.

Enjoy and have a happy weekend!

xoxo

Sylvia

More Grilled Summer Salads!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Grilled Portobello Mushroom Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 12 reviews

Description

This Grilled Portobello Mushroom Salad with grilled corn, sweet onions, tomatoes, avocado, cilantro and lime is healthy and vegan!


Ingredients

Units Scale

Instructions

  1. Preheat grill on high heat.
  2. Mix oil, soy and balsamic in a bowl.
  3. Remove portobello stems and brush mushrooms lavishly with marinade, set on a plate.
  4. Peel and slice the onion into ½ inch thick rounds. Place on the plate with the mushrooms.
  5. Shuck the corn, also place on the plate.
  6. Slice the tomatoes in half. Slice the Avocado, chop the cilantro.Set aside.
  7. Whisk the dressing ingredients together in a very small bowl.
  8. Place the Portbellos ( gills up) sliced onion and corn on the grill. Turn heat to med-high. Baste onions with marinade. Cover and let all cook 5 minutes. Rotate mushrooms, flip onions ( baste) and turn corn. Cover. Let cook 3 minutes. Flip mushrooms, basting them, rotate corn, and remove any onions that are done, or move them to the side. Cook 2-3 more minutes. Remove.
  9. To Assemble:
  10. On a large platter, lay down a bed of arugula or greens of your choice. Scatter with grilled onions. Slice the mushrooms and lay them over the top the onions. ( You could place them in two long rows if you want.) Place the tomatoes over the mushrooms, also in two long rows. Slice the corn off the cobb, and place over the tomatoes. Add avocado slices, chopped cilantro. Spoon the dressing over the entire salad. Sprinkle with a little salt and pepper and serve.
  11. Add crumbled cheese if you like ( like goat, feta, queso fresco) or keep it vegan.


Nutrition

  • Calories: 295

Share this with the world!

Subscribe
to get recipes via email

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Comments

  1. We love this and make it frequently. We have had guests blown away with its deliciousness! Made several times this hot summer to not heat up the kitchen. On the menu tonight. Using fresh herbs, arugula and tomatoes from the garden, corn from the farmer’s market. Sometimes serve with grilled baked potatoes for a “steak”, salad, baked potato meal! Fantastic!






  2. I love the recipe! Very tasty!
    Out of curiosity – did anyone try to add some grilled flank steak and alternate with portobellos?

    Also, do you wait for veggies and mushroom to cool before you place on the bed of lettuce? I bet it’s just a preference and whether or not you don’t mind somewhat wilted greens.

    Fantastic dressing!






    1. Hi Agnes! Glad you enjoyed this! I bet it should be good with steak too. I like the veggies warm over the crisp salad- but up to you!

  3. Yum! Made it for dinner tonight and it was amazing. I was planning to box up a bit to take for my work lunch tomorrow but no such luck, my family ate every last bit. Thank you for this wonderful recipe, I will definitely be making this again.






  4. Absolutely love this! Was so good we’ve made it twice in 10 days. Added shrimp on top for a little extra protein and it worked great.






  5. I made this for lunch today. I grilled the portobello, onion and corn indoors on a grill pan since it’s so very hot outside. The dressing was perfect with just the right kick. Will definitely repeat. Husband gave it a big thumbs up.






  6. GAAAH! This is SO GOOD! I’ve made it for a Fourth of July BBQ, for visiting in-laws, and for just my husband and myself. Each time it has been a hit! The plates clean by the end of the meal. I added some dry roasted pepitas for some crunch and it’s so tasty.






  7. When i first saw this post in my email I thought it was a mix of portabellos and steak. Now looking at the blog, I see that the portabellos ARE the steak and that makes me so happy!! We’ve recently starting the switch to a vegetarian diet in our house and I cant wait to try this one. Thanks for the lovely recipes!

Our Latest Recipes