Grilled Portobello Mushroom Salad with Gorgonzola Dressing: A Perfect Summer Delight
As the sun graces us with its presence and the warm allure of summer beckons outdoor gatherings, it’s time to unveil a dish that harmoniously combines grilling prowess with fresh ingredients—Grilled Portobello Mushroom Salad with Gorgonzola Dressing. This easy-to-follow recipe not only satisfies your taste buds but also elevates your outdoor cooking experience. If the weather turns uncooperative, you can easily adapt by broiling the mushrooms indoors. Let’s dive into the delightful preparation that serves four people and will surely impress your family and friends.
Ingredients for a Flavor-Filled Experience
The secret to a memorable salad lies in its ingredients. For this Grilled Portobello Mushroom Salad, you’ll need:
- 3 teaspoons olive oil
- 2 teaspoons balsamic vinegar
- 4 large Portobello mushrooms (cleaned and stems removed)
- Salt and pepper to taste
- 1 clove garlic (peeled)
- ½ cup buttermilk
- 2 ounces crumbled Gorgonzola cheese
- 2 tablespoons Vegenaise
- 2 tablespoons fresh chives (chopped fine)
- 6 cups baby arugula
- 8 cherry tomatoes (quartered lengthwise)
These components not only offer rich flavors but also provide nutritional benefits, ensuring you’re indulging in a wholesome meal.
Grilling Perfection: Step-by-Step Directions
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Preheat Your Grill: Begin by heating your grill to medium heat, ideally between 350°F to 400°F. This temperature range is crucial for perfectly grilling the Portobello mushrooms.
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Prepare the Mushrooms: In a bowl, whisk together olive oil and balsamic vinegar, seasoning it with salt and pepper. Brush this mixture on both sides of the mushroom caps. Grill the mushrooms for about seven minutes on one side. Flip them and grill for another seven minutes. After grilling, transfer the mushrooms to a cutting board to cool slightly, then slice them into one-inch-wide strips.
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Create the Gorgonzola Dressing: In a food processor, mince garlic until fine. Add the buttermilk, Gorgonzola cheese, and Vegenaise. Blend the mixture until it reaches a smooth consistency, then stir in the chopped chives for that extra flavor kick.
Assembling the Salad
Once all components are prepared, it’s time for assembly. Start by distributing the baby arugula evenly across four plates. Drizzle the creamy Gorgonzola dressing generously over the arugula. Next, place the grilled and sliced Portobello mushrooms on top, creating a beautiful contrast of color and texture. Finally, garnish your salad with quartered cherry tomatoes for an extra burst of freshness.
Enjoying the Salad
This Grilled Portobello Mushroom Salad can be enjoyed as a stand-alone dish or paired with fresh sliced French bread for a complete meal. The combination of grilled mushrooms and creamy Gorgonzola dressing is a match made in culinary heaven—perfect for any summer gathering or even a quiet dinner at home.
About the Recipe Creator
Randy Graham, the mind behind this delightful dish, is a private chef and prolific culinary author. His cookbooks, which include “The Ojai Valley Cookbook,” “The Ojai Valley Vegetarian,” and “The Ojai Valley Vegan,” showcase his passion for plant-based cooking. A vegetarian since 1975, Randy utilizes fresh ingredients from his backyard vegetable and herb gardens, making every meal not just a dish, but a connection to nature.
In summary, the Grilled Portobello Mushroom Salad with Gorgonzola Dressing is an excellent way to make the most of your grilling skills while embracing seasonal ingredients. Its vibrant flavors and textures make it an inviting choice for summer dining. So, fire up the grill and enjoy this nourishing meal with good company!
