Roasted Portobello Salad with Blue Cheese

Elevate your salad game with this Roasted Portobello Salad with Blue Cheese, a perfect blend of earthy, savory, and tangy flavors. Tender portobello mushroom caps are brushed with a garlic-balsamic marinade and roasted to perfection, adding a hearty, umami-rich element to a vibrant mix of fresh salad greens, juicy cherry tomatoes, and crunchy walnuts. Crumbles of creamy blue cheese bring indulgent depth, while a sweet and tangy honey-Dijon vinaigrette ties everything together with a gourmet touch. Ready in just 35 minutes, this salad is an irresistible balance of textures and flavors that makes it ideal as a meal-worthy lunch or an impressive side dish. Perfect for fans of healthy, flavorful eating, this recipe combines the best of roasted vegetables and fresh ingredients in every bite.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 large caps Portobello mushrooms
• 4 tablespoons Olive oil
• 2 tablespoons Balsamic vinegar
• 2 cloves Garlic
• 6 cups Mixed salad greens
• 1 cup Cherry tomatoes
• 0.5 cup Blue cheese
• 0.25 medium Red onion
• 0.25 cup Walnuts
• 1 teaspoon Honey
• 1 teaspoon Dijon mustard
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Clean the portobello mushroom caps by gently wiping them with a damp paper towel. Remove the stems and use a spoon to scrape out the gills if desired.

Step 3

In a small bowl, mix 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 minced garlic clove, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.

Step 4

Brush the mixture evenly onto both sides of the portobello caps and place them on the prepared baking sheet, gill side up.

Step 5

Roast the mushrooms in the oven for 18-20 minutes, flipping them halfway through, until they are tender and juicy. Allow them to cool for 5 minutes, then slice them into thick strips.

Step 6

While the mushrooms are roasting, prepare the salad. In a large bowl, combine the mixed salad greens, halved cherry tomatoes, thinly sliced red onion, and toasted walnuts.

Step 7

To make the vinaigrette, whisk together 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of honey, 1 teaspoon of Dijon mustard, 1 minced garlic clove, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until emulsified.

Step 8

Pour the vinaigrette over the salad and toss gently to coat.

Step 9

Divide the salad evenly among four plates. Top each serving with the sliced roasted portobello mushrooms, crumbled blue cheese, and a sprinkle of additional walnuts if desired.

Step 10

Serve immediately and enjoy your flavorful Roasted Portobello Salad with Blue Cheese!

Nutrition Facts

Serving size	(1082.6g)

Amount per serving	% Daily Value*
Calories	1223.9

Total Fat 99.7g	0%
Saturated Fat 23.5g	0%
Polyunsaturated Fat 20.2g
Cholesterol 50.6mg	0%
Sodium 2238.4mg	0%
Total Carbohydrate 54.8g	0%
Dietary Fiber 17.8g	0%
Total Sugars 29.9g
Protein 40.6g	0%

Vitamin D 15.0IU	0%
Calcium 536.0mg	0%
Iron 6.5mg	0%
Potassium 3507.9mg	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: 70.2%

Protein: 12.7%

Carbs: 17.1%