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Grilled Portobello Mushroom Salad

Karina Kari
A smoky, colorful salad featuring grilled portobello mushrooms, sweet corn, fresh tomatoes, avocado, and a zesty lime-cumin dressing.
This plant-based, protein-rich salad is fiber-packed, heart-healthy, and quick to make, perfect for light lunches, dinner sides, or easy meal prep.
Optional crumbled cheese adds extra flavor while keeping it flexible for vegan diets.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course main, Salad, Side
Cuisine American, Summer
Servings 2

Equipment

  • 1 Grill or stovetop grill pan
  • 1 large mixing bowl
  • 1 whisk
  • 1 small bowl
  • 1 knife
  • 1 cutting board
  • 1 plate for marinating

Ingredients
  

For the Salad:

  • 4 large portobello mushrooms
  • 2 tbsp olive oil
  • 2 tbsp soy sauce or gluten-free Bragg’s
  • 2 tbsp balsamic vinegar
  • 1 sweet onion
  • 1 ear of corn
  • 1 pint cherry or grape tomatoes or heirloom
  • 1 avocado
  • Handful fresh cilantro chopped
  • 4 oz arugula or favorite greens
  • Optional: crumbled cheese queso fresco, goat, or feta

For the Dressing:

  • 2 tbsp olive oil 1/8 cup
  • 1 tbsp lime zest
  • 1 tbsp lime juice
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp smoked paprika
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 tsp maple syrup or honey/agave
  • Pinch cayenne or chipotle powder or chili powder

Instructions
 

  • Prepare the Grill and Ingredients: Begin by preheating your grill (or stovetop grill pan) to high heat.
    While the grill is warming, gather all ingredients for easy access.
    Wash the portobello mushrooms gently under cool water and pat them dry with a clean towel.
    Peel the sweet onion and slice it into ½-inch thick rounds.
    Shuck the corn, removing the husk and silks.
    Slice the cherry tomatoes in half, cut the avocado into thin slices, and roughly chop the fresh cilantro.
    Set all these components aside neatly on a plate or tray.
  • Make the Marinade for Mushrooms: In a medium-sized bowl, combine 2 tablespoons of olive oil, 2 tablespoons of soy sauce (or gluten-free Bragg’s), and 2 tablespoons of balsamic vinegar.
    Whisk these ingredients thoroughly until the mixture is smooth and uniform.
    This marinade will infuse the mushrooms with deep, savory flavor while keeping them moist during grilling.
  • Marinate the Mushrooms: Remove the stems from each portobello mushroom, and place them on a clean plate.
    Using a brush, generously coat the gill side and the top of each mushroom with the prepared marinade.
    Make sure each mushroom is evenly covered, letting the flavors soak in for at least 5 minutes.
    Keep the sliced onion rings on the same plate, ready to be grilled.
  • Prepare the Dressing: In a very small bowl, combine 1/8 cup olive oil, 1 tablespoon lime zest, 1 tablespoon lime juice, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon smoked paprika, a pinch of cayenne (or chipotle powder), 2 teaspoons maple syrup (or honey/agave), and salt and pepper to taste.
    Whisk thoroughly until the dressing is smooth, aromatic, and slightly thickened.
    Taste and adjust seasoning if necessary, balancing the lime, spice, and sweetness.
    Set aside for assembly.
  • Grill the Vegetables – First Stage: Place the portobello mushrooms gill-side up on the preheated grill, along with the sliced onions and the whole ear of corn.
    Reduce the heat to medium-high.
    Begin basting the onions with a little extra marinade from the plate, ensuring they are coated evenly.
    Cover the grill and let the vegetables cook for 5 minutes, allowing the mushrooms to begin softening and the onions to slightly char while the corn starts roasting.
  • Grill the Vegetables – Second Stage: After 5 minutes, carefully rotate the mushrooms so they cook evenly on all sides.
    Flip the onions and baste again with the marinade.
    Turn the corn to ensure each side develops grill marks.
    Cover and cook for an additional 3 minutes.
    Monitor the vegetables closely, removing any onion slices that are fully caramelized to prevent burning, and move them to the cooler side of the grill.
  • Grill the Vegetables – Final Stage: Flip the mushrooms once more, continuing to baste them with the marinade to maximize flavor.
    Rotate the corn to achieve even charring.
    Allow the mushrooms, onions, and corn to cook for another 2–3 minutes until the mushrooms are tender, juicy, and slightly smoky, the onions are sweet and caramelized, and the corn is lightly golden and fragrant.
    Remove all vegetables from the grill and transfer to a plate to cool slightly.
  • Prepare the Base for the Salad: On a large serving platter, create a bed of fresh arugula or your preferred greens.
    Arrange the grilled onion slices evenly over the greens, distributing them so each bite will include a sweet, smoky flavor.
  • Slice and Layer the Mushrooms: Once the mushrooms are slightly cooled, slice them into even pieces.
    Lay them over the grilled onions in neat rows or scattered evenly across the greens, depending on your presentation preference.
    This will create a visually appealing, layered effect for the salad.
  • Add Fresh Vegetables: Place the halved tomatoes over the mushrooms, arranging them in rows or clusters.
    Carefully slice the corn off the cob and scatter it evenly over the tomatoes.
    Add the avocado slices, fanning them gently across the top of the salad for a creamy, colorful contrast.
    Sprinkle the chopped cilantro over the entire salad for a fresh, herbal note.
  • Dress and Finish the Salad: Drizzle the prepared lime-cumin dressing evenly over all ingredients, ensuring every layer is lightly coated.
    Add a pinch of salt and freshly ground black pepper to taste.
    If desired, sprinkle crumbled cheese such as goat, feta, or queso fresco over the top, leaving it optional for a vegan-friendly version.
  • Serve and Enjoy: Serve immediately while the vegetables are still slightly warm and the greens crisp.
    This salad pairs wonderfully with crusty bread, grilled proteins, or can be enjoyed on its own as a satisfying, nutrient-dense meal.
    Store any leftovers in an airtight container in the refrigerator for up to 2 days, adding extra dressing before serving if needed.

Notes

  • Always choose firm, large portobello mushrooms with intact caps and minimal blemishes for the best grilling results.
  • Marinate mushrooms generously; their thick texture absorbs flavors beautifully. A minimum of 5–10 minutes enhances taste, but you can marinate for up to an hour for deeper flavor.
  • When grilling, avoid overcrowding the pan or grill. Giving each vegetable space ensures even cooking and prevents steaming rather than grilling.
  • Use ripe, but firm avocados for the best texture in the salad—overripe ones can become mushy when tossed.
  • Feel free to customize the salad by swapping arugula with spinach, kale, or mixed greens for different flavors and textures.
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