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