Grilled Portobello Mushroom Salad

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Grilled Portobello Mushroom Salad

Grilled Portobello Mushroom Salad
Servings 4


  • 4 large Portobello mushrooms
  • 2 tablespoons olive oil
  • Bayou Blast
  • 1 1/2 cups extra-virgin olive oil
  • 1/2 cup balsamic vinegar
  • 2 teaspoons minced garlic
  • 2/3 cup small diced grilled eggplant
  • 1/2 cup chopped Calamata olives
  • 2 tablespoons finely chopped basil
  • Salt and pepper
  • 8 cups fresh spinach s


  • Preheat the grill. Season the Portobello mushrooms with the olive oil and Bayou Blast. Place on the hot grill and cook for 3-4 minutes on each side. Remove from the grill and slice on the bias. In a mixing bowl, whisk the extra-virgin olive oil and balsamic vinegar together. Add the garlic, eggplant, olives, and basil. Season with salt and pepper. Toss the spinach with the spinach. Season with salt and pepper if needed. Mound the greens in the center of the platter. Lay the mushroom slices across the top of the greens. Crumble the Feta cheese over the mushrooms. Garnish with the roasted tomatoes, flatbread and parsley.

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