Portobello Salad a La Keren's Sister in Law

Savor the earthy elegance of "Portobello Salad a La Keren's Sister in Law," a vibrant dish that transforms wholesome ingredients into a gourmet experience. This flavor-packed recipe features tender, oven-roasted Portobello mushrooms brushed with a tangy balsamic and garlic marinade, nestled atop a bed of crisp mixed greens. Sweet cherry tomatoes, thinly sliced red onions, and creamy crumbled feta cheese add bursts of color and flavor, while a drizzle of zesty lemon-honey vinaigrette ties it all together. Perfect as a light meal or refreshing appetizer, this 30-minute masterpiece is as nourishing as it is delicious. With its balance of bold flavors and fresh ingredients, this salad is the ultimate choice for mushroom lovers and healthy eating enthusiasts alike.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 large caps Portobello mushrooms
• 3 tablespoons Olive oil
• 2 tablespoons Balsamic vinegar
• 2 cloves Garlic
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 6 cups Mixed salad greens
• 1.5 cups Cherry tomatoes
• 0.5 medium (thinly sliced) Red onion
• 0.5 cups (crumbled) Feta cheese
• 1 tablespoon Lemon juice
• 1 teaspoons Honey

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Remove the stems from the Portobello mushrooms and gently clean the caps with a damp paper towel.

Step 3

In a small bowl, mix 2 tablespoons of olive oil, balsamic vinegar, minced garlic, salt, and black pepper.

Step 4

Brush both sides of the mushrooms with the oil mixture and place them gill-side up on the prepared baking sheet.

Step 5

Roast the mushrooms in the preheated oven for 12-15 minutes, or until tender and juicy. Once cooked, allow them to cool slightly before slicing into strips.

Step 6

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

Step 7

In another small bowl, whisk together 1 tablespoon of olive oil, lemon juice, honey, and a pinch of salt to create the vinaigrette.

Step 8

Add the roasted and sliced Portobello mushrooms to the salad bowl, top with crumbled feta cheese, and drizzle the vinaigrette over the salad.

Step 9

Toss everything together gently to combine, making sure each ingredient is coated in the dressing.

Step 10

Serve immediately as either an appetizer or a light meal, and enjoy the fresh, zesty flavors!

Nutrition Facts

Serving size	(1163.1g)

Amount per serving	% Daily Value*
Calories	882.0

Total Fat 62.1g	0%
Saturated Fat 16.9g	0%
Polyunsaturated Fat 4.7g
Cholesterol 66.8mg	0%
Sodium 2207.1mg	0%
Total Carbohydrate 59.0g	0%
Dietary Fiber 17.3g	0%
Total Sugars 32.4g
Protein 33.3g	0%

Vitamin D 13.5IU	0%
Calcium 537.2mg	0%
Iron 6.2mg	0%
Potassium 3488.6mg	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: 60.2%

Protein: 14.4%

Carbs: 25.4%