Blackened Portobello Mushroom Salad

Elevate your salad game with this bold and flavorful Blackened Portobello Mushroom Salad. Featuring tender, smoky Portobello mushroom caps coated in a robust blend of smoked paprika, garlic, cayenne, and thyme, this recipe adds a spicy, charred twist to your greens. Paired with crisp mixed salad greens, juicy cherry tomatoes, crunchy cucumber, and tangy red onion, every bite is a delightful medley of textures and flavors. Drizzled with a zesty homemade balsamic vinaigrette, this quick and healthy dish is perfect for a light lunch or as a stunning side. Ready in just 25 minutes, this vegan-friendly recipe brings rich umami and vibrant freshness to your table, making it an irresistible meal for any occasion.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 large caps Portobello mushrooms
• 3 tablespoons Olive oil
• 2 teaspoons Smoked paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 6 cups Mixed salad greens
• 1 cup Cherry tomatoes
• 1 medium Cucumber
• 0.25 medium Red onion
• 3 tablespoons Balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon Honey
• 1 tablespoon Lemon juice

Directions

Step 1

Clean the Portobello mushrooms by gently wiping them with a damp paper towel and remove the stems. If desired, use a spoon to scrape out the gills from the underside of the caps.

Step 2

In a small bowl, mix together the smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, salt, and black pepper.

Step 3

Brush the mushroom caps with 2 tablespoons of olive oil, then evenly coat each cap with the spice mixture. Make sure the mushrooms are well covered for optimal flavor.

Step 4

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon of olive oil to the pan.

Step 5

Place the mushrooms in the pan, gill-side down first, and cook for 3-4 minutes. Flip and cook for an additional 3-4 minutes until the mushrooms are tender and slightly charred. Set aside to cool slightly, then slice into strips.

Step 6

While the mushrooms cool, prepare the salad base by combining the mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion in a large salad bowl.

Step 7

In a small jar or bowl, whisk together the balsamic vinegar, Dijon mustard, honey, lemon juice, and a pinch of salt and pepper. Taste and adjust seasoning if necessary.

Step 8

Drizzle the balsamic vinaigrette over the salad and toss to coat evenly.

Step 9

Top the salad with the sliced blackened Portobello mushrooms.

Step 10

Serve immediately and enjoy your Blackened Portobello Mushroom Salad!

Nutrition Facts

Serving size	(1212.5g)

Amount per serving	% Daily Value*
Calories	743.0

Total Fat 48.0g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 2657.1mg	0%
Total Carbohydrate 67.4g	0%
Dietary Fiber 20.0g	0%
Total Sugars 35.5g
Protein 24.4g	0%

Vitamin D 1.5IU	0%
Calcium 219.7mg	0%
Iron 8.2mg	0%
Potassium 3728.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.1%

Protein: 12.2%

Carbs: 33.7%