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Salad Stuffed Grilled Portobellos

Salad Stuff Portobellos

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.

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 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


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.

As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2012) – Subscribe Now.