Grilled Mushroom Salad with Sesame Vinaigrette

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?

Ingredients

  • 2 portobello mushrooms, stems removed
  • 4 crimini mushrooms
  • 4 white button mushrooms
  • 4 shiitake mushrooms, stems removed
  • Sesame Vinaigrette
  • 1/2 cup grated carrots
  • 1/2 cup thin strips red bell peppers
  • 2 green onions, thinly sliced on the diagonal
  • 2 tablespoons toasted sesame seeds
  • 1/2 cup cilantro leaves
  • 4 to 6 cups baby salad greens

Directions

Gently brush mushrooms or toss them in a towel to remove any debris. Place in a large bowl. Pour enough Sesame Vinaigrette over mushrooms to coat well.

Toss carrots, bell pepper strips, green onions, sesame seeds and cilantro with a little vinaigrette and set aside.

Preheat grill to high and place mushrooms on the grate. For portobellos, allow 5 to 6 minutes per side (or until tender through) and about 4 minutes for smaller mushrooms.

Cut mushroom caps into slices. Toss greens with a little vinaigrette and pile on plates. Arrange mushrooms on top and garnish with carrot and bell pepper mixture.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member