Warm Portobello Mushroom Salad Recipe

May 13

warm portobello mushroom salad
This past weekend, we went back to Vancouver for a few days. Not only did we have a bunch of people we wanted to see, but a list of restaurants where we wanted to eat. The list was way too long for the time we had, but we certainly ate well when we were there. Funnily enough, whenever I think of Montreal, where I lived for almost my entire life, there are very few restaurants that are ‘must visits’ when we go back to town. I don’t really know the reason why. The food in Montreal is diverse, delicious and affordable so I have no excuse for not having tons and tons of places that I have to go to when we visit, but it’s the truth.
creamy portobello mushroom salad
warm portobello salad
One restaurant I always think of fondly when we are back in town though is Pizzeria Romeo’s, a delicious restaurant close to where we used to live. We almost always go there when we visit Montreal, and one dish always sticks out in my mind.

I’m typically not an appetizer and main dish person when we go out to eat but the one exception is when we go to Romeo’s. The first time I had this warm portobello salad, I was hooked. It’s hearty from the eggplant and portobello, tangy and sweet from the cherry tomatoes and balsamic, and creamy from the goat’s cheese. It’s very easy to make and makes a perfect lunch or side dish when served over arugula or field greens.
warm portobello mushroom salad

Warm Portobello Mushroom Salad Recipe

Serving Size: Serves 2

This makes enough for two generous portions (as a side) and enough for two people for lunch. If you have good quality balsamic on hand, drizzle a bit over each plate before serving.

This salad is best warm but is also good at room temperature.

2 tablespoons olive oil
200g portobellos mushrooms, 1/4 inch dice
200g eggplant, 1/4 inch dice
3 tablespoons red onion, finely chopped
1/4 teaspoon salt
fresh ground pepper
3 thyme sprigs
10-12 cherry tomatoes, halved
3 teaspoons balsamic vinegar
1/4 cup basil, finely sliced
40g goat cheese
field greens or arugula
parmesan, sliced thinly (garnish)

In a large pan, heat olive oil over medium-high heat.

Sauté mushrooms, eggplant, red onion, salt, pepper and thyme for 5-7 minutes, until vegetables start to soften.

Add cherry tomatoes and sauté for another 2-3 minutes.

Remove thyme sprigs.

Add balsamic vinegar, basil and goat's cheese and turn off heat. Stir until incorporated and creamy.

Serve over mixed field greens or arugula and garnish with some more basil and thin slices of parmesan.


Warm portobello mushroom salad Recipe was last modified: May 13, 2014 by My Second Breakfast

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