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Grilled Portabella and Radicchio Salad
Summertime means grilling. But grilling doesn't just mean steaks and burgers. Portabella mushrooms are from the cremini family of mushrooms and are perfect for the grill. Creminis are harvested young and are smaller while portabellas that are allowed to grow for a longer period of time increasing their size to 4-6 inches in diameter. Portabellas have a deep flavor that is enhanced when marinated and grilled.
This light, fresh salad combines the full flavor of the grilled portabella with the bitter and spicy radicchio. Radicchio is from the chicory family and has purple leaves with white ribs. Choose radicchio with crisp leaves and no brown spots.
This is a simple prep dish that can be served as a side or a vegetarian/vegan entree.
Ingredients:
- 1/2 cup balsamic vinegar
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Garlic Powder
- 1/2 teaspoon Thyme Leaf
- 1/2 teaspoon brown sugar
- 1/4 teaspoon Coarse Sea Salt
- 1/2 teaspoon Ground Black Pepper Coarse Grind
- 4 large portabella mushrooms, washed, stems and gills removed
- 2 Tablespoons olive oil
- 2 Tablespoons red wine vinegar
- 1 medium head of radicchio lettuce, cored, washed and torn into bite sized pieces.
Instructions:
- In a medium sized bowl, whisk together the balsamic vinegar, Onion Powder, Garlic Powder, Thyme Leaf, brown sugar, salt and pepper.
- Make the mushrooms are dry by patting them with a paper towel and place them stem side up in a baking dish.
- Spoon the marinade over the mushrooms, letting it pool inside the cap and pouring some into the dish to coat the tops of the mushrooms.
- Cover and refrigerate for as long as 30 minutes up to 2 hours.
- Bring the grill to medium heat and place the mushrooms, stem side up on the grill.
- Grill for 4-5 minutes before turning. Baste the mushrooms with the marinade during the cooking process.
- Remove from heat when mushrooms are cooked through but still retain some firmness.
- Let mushrooms cool and cut into bite sized pieces.
- Whisk together the olive oil and red wine vinegar.
- In a large bowl, add radicchio leaves and drizzle with the oil and vinegar, toss to coat.
- Add mushrooms and toss again to coat.
- Serve immediately.
Makes 4 servings.
Nutrition Facts
Amount Per Serving
Calories 109.40
Total Fat 6.90g
Saturated Fat0.90g
Polyunsaturated Fat0.60g
Monounsaturated Fat5.00g
Cholesterol 0.00g
Sodium 149.30mg
Potassium 134.90mg
Total Carbohydrate 11.20g
Dietary Fiber3.50g
Total Sugars2.00g
Protein 3.60g
Summertime means grilling. But grilling doesn't just mean steaks and burgers. Portabella mushrooms are from the cremini family of mushrooms and are perfect for the grill. Creminis are harvested young and are smaller while portabellas that are allowed to grow for a longer period of time increasing their size to 4-6 inches in diameter. Portabellas have a deep flavor that is enhanced when marinated and grilled.
This light, fresh salad combines the full flavor of the grilled portabella with the bitter and spicy radicchio. Radicchio is from the chicory family and has purple leaves with white ribs. Choose radicchio with crisp leaves and no brown spots.
This is a simple prep dish that can be served as a side or a vegetarian/vegan entree.
Ingredients:
- 1/2 cup balsamic vinegar
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Garlic Powder
- 1/2 teaspoon Thyme Leaf
- 1/2 teaspoon brown sugar
- 1/4 teaspoon Coarse Sea Salt
- 1/2 teaspoon Ground Black Pepper Coarse Grind
- 4 large portabella mushrooms, washed, stems and gills removed
- 2 Tablespoons olive oil
- 2 Tablespoons red wine vinegar
- 1 medium head of radicchio lettuce, cored, washed and torn into bite sized pieces.
Instructions:
- In a medium sized bowl, whisk together the balsamic vinegar, Onion Powder, Garlic Powder, Thyme Leaf, brown sugar, salt and pepper.
- Make the mushrooms are dry by patting them with a paper towel and place them stem side up in a baking dish.
- Spoon the marinade over the mushrooms, letting it pool inside the cap and pouring some into the dish to coat the tops of the mushrooms.
- Cover and refrigerate for as long as 30 minutes up to 2 hours.
- Bring the grill to medium heat and place the mushrooms, stem side up on the grill.
- Grill for 4-5 minutes before turning. Baste the mushrooms with the marinade during the cooking process.
- Remove from heat when mushrooms are cooked through but still retain some firmness.
- Let mushrooms cool and cut into bite sized pieces.
- Whisk together the olive oil and red wine vinegar.
- In a large bowl, add radicchio leaves and drizzle with the oil and vinegar, toss to coat.
- Add mushrooms and toss again to coat.
- Serve immediately.
Makes 4 servings.
Nutrition Facts
Amount Per Serving
Calories 109.40
Total Fat 6.90g
Saturated Fat0.90g
Polyunsaturated Fat0.60g
Monounsaturated Fat5.00g
Cholesterol 0.00g
Sodium 149.30mg
Potassium 134.90mg
Total Carbohydrate 11.20g
Dietary Fiber3.50g
Total Sugars2.00g
Protein 3.60g