A really satisfying vegetarian option. Grilling mushrooms only enhances their “meaty” texture and taste. Stuffing them with this light and filling chickpea salad makes it a meal in one.
Salad Stuffed Grilled Portobellos
Servings
6 Servings
Ingredients
- 6 Portobello mushroom caps stemmed and gills removed
- 1 15-ounce can garbanzo beans, drained and rinsed
- 1 cup shredded Romaine lettuce about 1 small heart
- 3 scallions chopped
- 1/2 cup halved yellow cherry tomatoes
- 2 tablespoons fresh chopped dill or 1 teaspoon dried
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 lemon juiced
- 2 tablespoons extra virgin olive oil
Instructions
- Grill mushrooms over medium high heat about 8 to 10 minutes per side or until tender. In a large bowl, combine beans, lettuce, scallions, tomatoes, dill, vinegar, cumin, salt, pepper and lemon juice. Toss to combine. Divide salad between 6 grilled mushroom caps and drizzle with olive oil before serving. Serve immediately.
absolutely! and will still have the nice grilled flavor.
totally! I am coming over for that.
Do you think this dish would work for a Shabbos day appetizer? Does it still taste good if the mushrooms are not right off the grill, and more like room temperature?
yes, this is dinner. Add a hunk of bread and an iced coffee and I’m set.
ooooh I am so happy you liked it! I make this salad all the time even without the mushrooms. YAY!
This was a hit tonight in our house!! There was even enough salad left after the mushrooms were eaten. THANK YOU FOR POSTING!
love your creativity