This lovely and satisfying salad was inspired by a favorite of ours from the wonderful plant-based cookbook Veganomicon. Modified for your peace and enjoyment, of course.
Marinated Portobello Salad w/ Mustard Vinaigrette
Each Serving Contains:
- 1 Veggie Serving (adjust quantity to your individual food plan)
- 1 Protein Serving
- 1 Fat Serving
- 1 large portobello mushroom
- A combination of the following veggies to reach veggie weight:
- Salad greens
- Red onions
- (Try other salad veggies, be adventurous!)
- 3 oz cooked or canned chickpeas
- 1 oz nuts or seeds (try walnuts, sunflower seeds, pine nuts, etc)
1 Serving of Mustard Vinaigrette:
- 1 tablespoon grapeseed oil (or sub olive or canola oil)
- 1 tablespoon red wine vinegar
- 1 tablespoon spicy, smooth mustard
Condiments & Spices
Mushroom Marinade (for 1 portobello)
- 2 tablespoons cooking wine (optional)
- 2 teaspoons olive oil (optional)
- 1 tablespoons soy sauce
- 1 tablespoons balsamic vinegar
- 1 clove garlic
- Grain Additions: Add 4 oz of cooked quinoa, rice, or your other favorite grain
- Protein Additions: Add more nuts or beans
- Fat Additions: Add avocado
- Preheat the oven to 400 degrees.
- Combine all marinade ingredients in a small cup. Place the mushroom upside down in an oven safe dish. Pour the marinade into each cap to form a small pool. Marinate for about 20 minutes.
- Cover with aluminum foil and roast the mushroom for 30 minutes. Remove the foil, flip the mushroom over, and cook, uncovered, for another 10 minutes.
- While the mushroom is cooking, weigh and prepare the salad ingredients and your protein.
- Combine the dressing ingredients in a small bowl with a fork. I like to mix dressing in a small jar with a lid so it can be shaken and emulsified.
- When the mushroom is done, let it cool slightly and slice into thick meaty slices.
- To weigh, weigh the mushroom first, and then add salad veggies to reach veggie weight. Add the protein in, and then the dressing.