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

Name: Grilled Portobello Mushroom Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 4 large portobello mushrooms; 2 Tablespoons olive oil; 2 Tablespoons soy sauce or GF Braggs; 2 Tablespoons balsamic vinegar; 1 Sweet onion; 1 Ear Corn; 1 pint cherry or grape tomatoes or heirloom tomatoes; 1 avocado; handful cilantro- chopped; 4 ounces arugula or favorite green; crumbled cheese ( queso fresco, goat, feta) optional but not necessary; Dressing:; ⅛ cup olive oil; 1 tablespoon lime zest; 1 tablespoon lime juice; ½ teaspoon cumin; ½ teaspoon coriander; ½ teaspoon smoked paprika; ¼ teaspoon salt and pepper ( more to taste); 2 teaspoons maple syrup ( or honey or agave); a pinch of cayenne or chipotle powder ( or chili powder)

Description

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

Ingredients

Units Scale

4 large portobello mushrooms
2 Tablespoons olive oil
2 Tablespoons soy sauce or GF Braggs
2 Tablespoons balsamic vinegar
1 Sweet onion
1 Ear Corn
1 pint cherry or grape tomatoes or heirloom tomatoes
1 avocado
handful cilantro- chopped
4 ounces arugula or favorite green
crumbled cheese ( queso fresco, goat, feta) optional but not necessary
Dressing:
1/8 cup olive oil
1 tablespoon lime zest
1 tablespoon lime juice
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon smoked paprika
1/4 teaspoon salt and pepper ( more to taste)
2 teaspoons maple syrup ( or honey or agave)
a pinch of cayenne or chipotle powder ( or chili powder)

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Instructions

Preheat grill on high heat.
Mix oil, soy and balsamic in a bowl.
Remove portobello stems and brush mushrooms lavishly with marinade, set on a plate.
Peel and slice the onion into ½ inch thick rounds. Place on the plate with the mushrooms.
Shuck the corn, also place on the plate.
Slice the tomatoes in half. Slice the Avocado, chop the cilantro.Set aside.
Whisk the dressing ingredients together in a very small bowl.
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.
To Assemble:
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.
Add crumbled cheese if you like ( like goat, feta, queso fresco) or keep it vegan.

Nutrition

Calories: 295