Grilled Mushroom Salad with Sesame Vinaigrette

Grilled Mushroom Salad with Sesame Vinaigrette

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  • 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


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.