I’m a huge Robert Irvine fan. He’s a great chef and if you watch him enough times, you’ll realize he truly is a great leader.
When I found this Portobello salad recipe I knew I wanted to try it, so I invited my friend Jammie over for dinner to be the guinea pig. I passed the test with flying colors. She loved it.
We used it as a meal and she came up with the idea to toss some sesame sticks on the top, but you could even use it as a side dish.
If you’re avoiding gluten, I used a natural soy sauce alternative, thanks to my friend Dawn, and it was delicious.
Enjoy.
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Portobello Mushroom Salad
Ingredients:
- 1/4 cup Devo Balsamic Vinegar
- 1/4 cup soy sauce or Bragg Liquid Aminos All Purpose Seasoning
- 4 portobello mushrooms, cleaned, gills removed, quartered, and cut into slices 1/8 to 1/4-inch thick
- 1 red onion, diced
- 1 cup baby spinach (packed), soaked to remove grit, well rinsed and dried in a salad spinner or with paper towels
- 2 large ripe fresh tomatoes
- 1 tablespoon fresh dill, minced
Directions:
- Heat balsamic and soy sauce or liquid aminos in a skillet and allow mushrooms to poach while the sauce reduces. Remove from heat and let cool.
- In a mixing bowl toss with onion, spinach and tomatoes.
- Serve chilled, family style, garnishing with fresh dill.
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I’m always up for trying new recipes. Share your recommended recipes below…