Grilled Portabella Caesar Salad

  • Yield: 4 servings


Grilled Portabellas:
4-- portabellas, stemmed and thinly sliced
-- Olive oil
-- Salt and pepper
1/4cup olive oil
2tablespoons lemon juice
1/2teaspoon anchovy paste
1/2teaspoon Dijon mustard
1-- garlic cloves; minced or pressed
12cups (about 10 ounces) chopped romaine lettuce, rinsed and crisped
1/4cup parmesan cheese
2cups seasoned croutons
-- Lemon slices, for garnish



  1. For the portabellas, brush each cap with olive oil; season with salt and pepper. Arrange on a sheet pan.
Bake at 500˚F until mushrooms are tender, about 8 minutes.

  3. Cool slightly; then thinly slice; reserve.
  4. For the salad, in a large bowl, whisk oil, lemon juice, anchovy paste, mustard and garlic to blend.

  5. Add lettuce, cheese and croutons; gently toss.
Divide among 4 serving plates

  7. Top each salad with sliced portabellas; serve immediately.
Recipe courtesy of the Mushroom Council