Portobello mushroom salad with rosemary balsamic glaze
Prep time
Cook time
Total time
Recipe type: Salad
Serves: 1
  • 1 portobello mushroom cap
  • 1 cup of arugula
  • 2 tablespoon of diced tomatoes
  • ½ of an avocado sliced
  • 1 green onion diced
  • ⅛ cup of feta cheese
  • 3 tablespoons of olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon pepper
  • The balsamic rosemary glaze:
  • 2 tablespoons of balsamic vinegar
  • ½ teaspoon of honey
  • 1 sprig of fresh rosemary
  1. Brush the portobello mushroom cap with 1 tablespoon of olive oil and grill for about 2 minutes on each side. Set aside and slice into strips.
  2. Bring the balsamic vinegar, honey, and rosemary to a boil. Reuce heat and simmer for about 2 minutes until the balsamic has reduced to about a teaspoon of sauce. Discard the rosemary sprig and let cool.
  3. Toss the arugula with the remaining 2 tablespoons of olive oil, salt, and pepper. Plate the arugula. Top with the tomatoes, diced green onion, avocado, mushroom slices, and feta cheese. Drizzle with the 1 teaspoon of rosemary balsamic reduction.
  4. Enjoy!
Recipe by Marlows Kitchen at http://marlowskitchen.com/2013/10/19/portobello-mushroom-salad-with-rosemary-balsamic-glaze/