Grilled Portabella Mushroom Salad (Sugar and Gluten Free)

This is a delicious and colorful salad and really easy to prepare.  Even my non-mushrooms lovers enjoyed it; much to their (and my!) surprise.

Grilled Portabella Mushroom Salad

Grill two portabella mushroom caps on your BBQ, five minutes per side, till the desired doneness.  When you place the mushroom caps on your grill, drizzle some olive oil over them, and sprinkle with black pepper and garlic powder.  When you turn the mushroom caps over, do the same for the other side. (If desired, you can remove the gills from the underside before grilling, using a metal spoon to scrape them out.)

Remove the grilled mushroom caps from the grill and allow to cool.

While the mushrooms are cooling, in a mixing bowl combine (keep in mind, if your grill is fleishik, and I am assuming it is, you need to prepare this salad in a fleishik/meat mixing bowl and serve it with meat):

1 can (14-15 oz) hearts of palm, drained and sliced

red onion, diced (I use a 1/4 of a red onion for this salad, but you can adjust the amount to your liking)

1/2 dry pint grapes tomatoes, sliced in half

Cut the grilled mushrooms into bite-sized chunks, and add to the salad bowl.  Sprinkle the vegetables with black pepper, onion powder, and salt to taste. 

Prepare the dressing.  Into a small bowl or measuring cup, combine:

2 Tbsp. (light tasting) olive oil

2 cubes frozen garlic

2 cubes frozen parsley

1 Tbsp. red wine vinegar

2 pinches dried oregano

Stir all together to combine.  Pour the dressing over the salad, and toss to combine.  Serve alongside any BBQ meal for a healthy, satisfying and tasty salad!

Note: If you want to make this salad parve, you can ‘grill’ the mushroom caps in a grill pan (or fry pan!) on your stovetop. 

Happy cooking, b’tay’avon, and enjoy!

Michal

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