Grilled Portabello Mushroom & Fennel Salad

by | Updated: December 4th, 2016 | Read time: 1 minute

If any mushroom puts the fun in fungus, it’s the Portabello. With its firm, meaty texture and tempting earthy flavor, it’s the life of many a dinner party—stuffed and served as an appetizer or tucked in a bun as a meat-free burger. A good grilling brings out the best in them, especially when doused with rich balsamic vinegar before they hit the flames. Saute a batch of smoky, chopped caps with some shaved fennel, garlic and lemon for a salad topping that makes any meal a healthy celebration!

Grilled Portabello Mushroom & Fennel Salad

Grilled Portabello Mushroom & Fennel Salad

Ingredients

Extra-virgin olive oil
1 medium-sized bulb and stalk of fennel, shaved
3 medium-sized Portobello mushrooms, grilled in balsamic vinegar
Fresh parsley, chopped
1/3 cup green onions, chopped
Chopped garlic, to taste
Juice of 1/2 lemon
For serving: arugula, avocado and pine nuts

Directions

  1. In a large sauté pan over medium heat, combine garlic and onions. Stir in chopped Portabello mushrooms, lemon juice and  balsamic vinegar.
  2. Reduce heat to low, cover pan and continue cooking over low heat for approximately 7 minutes.
  3. Add fennel and parsley and cover for another 3-4 minutes. (Note: For softer fennel, add the fennel sooner.)
  4. Serve over a bed of wilted wild arugula, top with diced avocado and toasted pine nuts.