Portobello mushroom salad

By Admin_Servier 4 years ago
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Portobello mushroom salad

4 servings


  • 60 mL each of red wine vinegar, balsamic vinegar, and tomato juice
  • 15 mL olive oil
  • 20 g Dijon mustard
  • 4 Portobello mushroom caps (about 13 cm wide)
  • 7 g paprika
  • 10 mL olive oil
  • 480 g salad greens
  • 1 large tomato, cut into 8 wedges
  • 60 g red onion, thinly sliced and separated into rings
  • Pinch of salt and pepper

Nutritional values (per serving):

Energy: 118 kcal
Total carbs: 5 g
Sugar: 4 g
Total fat: 8 g
Saturated fat: 1 g
Omega3: 0.2 g
Fiber: 3.2 g
Sodium: 71 mg



  1. Mix red wine vinegar, balsamic vinegar, tomato juice, olive oil, and Dijon mustard in a large zip-top plastic bag. Add mushrooms caps to bag and seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from bag, reserving marinade.
  2. Sprinkle mushrooms with paprika. Heat 10 mL olive oil in a nonstick skillet over medium-high heat until hot. Add mushrooms and cook for 2 minutes on each side until very brown. Cool and then cut mushrooms diagonally into thin slices
  3. Arrange 120 g salad on each plate. Top each with mushroom slices, 2 tomato wedges, and onion rings.
  4. Drizzle the reserved marinade evenly over the salad.
Nutritional advice:

Tomato juice contains lycopene, which gives the tomato its red color and is also a powerful antioxidant with many health benefits. Note though that tomato juice contains 3% salt on average: to be consumed with moderation. (Source: J.Y. Kim, J.K. Paik, O.Y. Kim, H.W. Park, J.H. Lee, Y. Jang, J.H. Lee; Effects of lycopene supplementation on oxidative stress and markers of endothelial function in healthy men. Atherosclerosis. 2011;215(1):189-195.

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