Recipe courtesy of Robert Irvine

Portobello Mushroom Salad

  • Level: Intermediate
  • Total: 1 hr 30 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 10 min
  • Yield: 4 servings
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Ingredients

1/4 cup balsamic vinegar

1/4 cup soy sauce

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

  1. Heat balsamic and soy 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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