This vibrant Grilled Portobello Mushroom Salad is a quick, satisfying, and nutrient-packed meal perfect for everyday cooking.
Bursting with fiber-rich vegetables, plant-based protein from mushrooms, and heart-healthy fats from avocado and olive oil, it’s both filling and light.
With bold flavors from fresh lime, smoked spices, and a touch of sweetness, this salad is ideal for weeknight dinners, lunch prep, or a refreshing summer side.
Grilled Portobello Mushroom Salad
Equipment
- 1 grill or grill pan
- 1 medium mixing bowl
- 1 small bowl (for dressing)
- 1 Knife
- 1 Cutting board
- 1 Spoon for basting
Ingredients
For the Salad:
- 4 large portobello mushrooms
- 2 tbsp olive oil
- 2 tbsp soy sauce or gluten-free Bragg’s
- 2 tbsp balsamic vinegar
- 1 sweet onion
- 1 ear corn
- 1 pint cherry or grape tomatoes or heirloom
- 1 avocado
- Handful chopped cilantro
- 4 oz arugula or preferred leafy greens
- Optional: crumbled cheese queso fresco, goat, or feta
For the Dressing:
- 2 tbsp olive oil 1/8 cup
- 1 tbsp lime zest
- 1 tbsp lime juice
- ½ tsp cumin
- ½ tsp coriander
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper adjust to taste
- 2 tsp maple syrup or honey/agave
- Pinch cayenne chipotle, or chili powder
Instructions
- Preheat the Grill for Perfect Searing: Start by preheating your grill to high heat. If using a grill pan, heat it over medium-high on the stovetop. The goal is to achieve a quick sear on the mushrooms, onions, and corn, which locks in flavor and creates beautiful grill marks. Preheating ensures even cooking and prevents sticking.
- Prepare the Marinade for Deep Flavor: In a medium mixing bowl, combine 2 tablespoons of olive oil, 2 tablespoons of soy sauce (or gluten-free Bragg’s), and 2 tablespoons of balsamic vinegar. Whisk thoroughly until all ingredients are fully blended. This simple marinade will infuse the portobello mushrooms and onions with savory, tangy flavor while keeping them moist during grilling.
- Clean and Marinate the Portobello Mushrooms: Remove the stems from the portobello mushrooms by gently twisting and pulling them out. Wipe the caps with a damp paper towel to remove any dirt. Brush each mushroom cap generously with the prepared marinade, ensuring every surface is coated. Place the mushrooms on a plate to rest while you prepare the other vegetables; letting them marinate for a few minutes enhances flavor absorption.
- Slice and Prep the Onion and Corn: Peel the sweet onion and slice it into thick, ½-inch rings. This thickness helps the onion hold up on the grill without falling apart. Shuck the ear of corn, removing both husk and silk. Keep the corn on the cob whole for grilling; it will be easier to handle and retain juices during cooking. Place the onion slices and corn on the same plate as the mushrooms, ready for the grill.
- Slice the Fresh Vegetables and Herbs: Cut the cherry or grape tomatoes in half, slice the avocado into thin, even pieces, and chop a handful of fresh cilantro. Set these aside in separate bowls. These ingredients will be added fresh at the end, providing bright color, creamy texture, and fresh flavor to balance the smoky grilled vegetables.
- Whisk Together the Zesty Dressing: In a small bowl, combine 2 tablespoons olive oil, 1 tablespoon lime zest, 1 tablespoon lime juice, ½ teaspoon cumin, ½ teaspoon coriander, ½ teaspoon smoked paprika, ¼ teaspoon salt, ¼ teaspoon black pepper, 2 teaspoons maple syrup, and a pinch of cayenne or chipotle powder. Whisk until smooth and emulsified. Taste and adjust seasonings if needed; the dressing should be tangy, slightly sweet, and lightly spiced.
- Grill the Vegetables in Stages for Even Cooking: Place the portobello mushrooms, onion slices, and whole ear of corn on the preheated grill. Reduce heat slightly to medium-high to prevent burning. After 5 minutes, baste the onions with some of the leftover marinade and rotate the mushrooms for even grilling. Flip the onions, turn the corn occasionally, and continue cooking. Grill for a total of 10–12 minutes, removing onions when tender and lightly charred. Ensure mushrooms are juicy and firm, and corn is slightly golden on all sides.
- Slice the Grilled Mushrooms and Corn: Once grilled, remove the mushrooms and corn from the heat. Let them rest for 1–2 minutes to retain their juices. Slice the mushrooms into thick strips and cut the corn kernels off the cob. Keep the grilled vegetables warm while you assemble the salad.
- Assemble the Salad on a Bed of Greens: On a large serving platter, spread 4 ounces of arugula or your favorite leafy greens as the base. Scatter the grilled onion slices evenly across the greens. Arrange the sliced mushrooms over the onions, either in a decorative row or loosely piled for a rustic presentation. Layer the halved tomatoes on top of the mushrooms.
- Add Avocado, Cilantro, and Dressing: Distribute the avocado slices evenly over the salad, followed by the chopped cilantro. Drizzle the zesty lime dressing generously over the entire salad, ensuring every bite will be flavorful. Gently toss if desired, or leave as a composed salad for a visually appealing presentation.
- Optional Cheese for Creamy Flavor: If using cheese, sprinkle crumbled queso fresco, goat cheese, or feta over the top. This step adds a creamy, slightly tangy element, complementing the smoky vegetables and zesty dressing. Keep it vegan by skipping the cheese.
- Serve and Enjoy Immediately: Serve the salad fresh to enjoy the contrast of warm grilled vegetables and crisp greens. This dish works beautifully for lunch, a light dinner, or as a side for a larger meal. Leftovers can be stored in an airtight container in the fridge for up to 2 days, though best served fresh.
Notes
- Marinate portobello mushrooms for at least 10–15 minutes to enhance flavor and tenderness.
- Grill onions and corn separately or rotate frequently to ensure even cooking and avoid burning.
- Adjust the dressing spices to your taste—add extra lime juice for brightness or more cayenne for heat.
- Slice avocado just before serving to maintain its creamy texture and prevent browning.
- Use firm, large mushrooms with minimal blemishes for the best flavor and appearance.
- This salad can be partially prepped ahead—grill mushrooms, onions, and corn in advance to save time.
- Optional cheese can be added at the end for extra creaminess or kept vegan.
Chef’s Secrets for Maximum Flavor
For the most flavorful mushrooms, choose firm, large portobello caps with minimal blemishes.
Brushing them with the marinade multiple times during grilling helps the mushrooms absorb more flavor while keeping them moist.
When grilling onions and corn, rotate frequently and monitor closely to avoid charring too much, which can introduce bitterness.
Using smoked paprika in the dressing adds depth, while a touch of sweetness balances the smoky and tangy flavors.
Finally, let the salad rest for a minute after assembly so the dressing lightly soaks into the greens.
Serving Suggestions for Every Occasion
This salad shines as a light main dish or a vibrant side. Serve it alongside grilled proteins like chicken or fish, or pair it with a hearty grain, such as quinoa or farro, for a complete plant-based meal.
For a casual lunch, enjoy it in a large bowl with a slice of crusty bread.
In warmer months, serve it chilled for a refreshing twist, while in cooler months, keeping the mushrooms warm provides comforting contrast against fresh greens.
Storage Tips for Freshness
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Keep the dressing separate and drizzle only before serving to prevent the greens from wilting.
Avocado should be sliced and added fresh to avoid browning; you can store it wrapped tightly with a little lime juice if needed.
The grilled mushrooms, onions, and corn can be prepped ahead of time and stored in the fridge, making this salad an excellent option for meal prep or quick weeknight dinners.
Frequently Asked Questions
1. Can I make this salad vegan-friendly?
Absolutely! Simply omit any cheese or use a plant-based alternative like vegan feta.
The salad’s natural creaminess from avocado and bold flavors from the dressing make it satisfying without dairy.
2. What if I don’t have a grill?
You can achieve similar results using a grill pan, stovetop skillet, or even a broiler.
The key is high heat for quick searing to get the signature char and flavor.
3. Can I prepare this salad in advance?
Yes, you can grill the mushrooms, onions, and corn a day ahead and store them in separate containers.
Add the fresh greens, avocado, and dressing just before serving for best texture and flavor.
4. How do I keep avocado from browning?
Slice the avocado just before serving, or toss it with a small amount of lime juice to slow oxidation.
If prepping early, store in an airtight container with plastic wrap pressed directly against the surface.
5. Can I modify the dressing for different flavors?
Definitely. Try swapping lime for lemon juice, using smoked chili powder instead of cayenne, or adding a teaspoon of Dijon mustard for extra tang.
The dressing is versatile and can be customized to suit your taste preferences.
