Portobellos Salute

Ingredient of the day – Portobellos.

Portobellos are easy to cook, impressive looking and makes you look like an instant chef (cue Masterchef music)! Delicious just in their own juices, a little sea salt and a good drizzle of olive oil.

I often see these portobello salads sold in upmarket cafes for an exorbitant price which makes me wonder about their profit margins or how expensive rentals must be.  This recipe is a guide to easily replicate fancy portobello salads at home in less than 15 minutes. I cook mine in my small (15 inch by 15 inch) toaster oven.  They have a nice meaty, chewy texture when done.

I love this salad especially paired with a simple, non-fussy dressing which is amazing to highlight the fresh flavours of the ingredients used. Try it and let me know how you love it!

Recipe : Portobellos Salute


Serves 1

For the salad and toppings:

  • 2 portobello mushrooms, stalks removed
  • 1 teaspoons olive oil
  • 200 grams mesclun mix
  • 3 asparagus stalks, steamed
  • 3-4 cherry tomatoes, halved
  • 1/4 red onion, sliced (optional)
  • 1 teaspoon raw pumpkin seeds

For the dressing:

  • 1 teaspoons olive oil
  • 1/4 lemon, juiced
  • Sea Salt & Black Pepper


  1. Wash portobello mushrooms and pat dry with paper towels.
  2. Place portobello mushrooms ( gills side up ) in toaster/oven, sprinkle sea salt and 1 tsp olive oil. Grill for 10 minutes.
  3. Meanwhile, arrange remaining salad ingredients on a large plate.
  4. Transfer portobellos onto plate. Drizzle with olive oil, lemon juice, salt and pepper to serve.

Viola! IMG_3829.jpg

Thank you so much for reading!



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