My husband and I really enjoyed this meal, the flavors were wonderful, very fresh and tasty supper for a summer day!
Grilled Portobellos with Chopped Salad
From EatingWell: May/June 2013
This salad of grilled vegetables and beans tossed with lemon and dill tops grilled portobello mushrooms smothered in melted fontina cheese for a healthy vegetarian main course.
6 Reviews for Grilled Portobellos with Chopped Salad
We really loved this. I changed it about to reduce the sodium level. Made my own beans, and used Mrs. Dash for seasoning. Used the mini-peppers instead of bell. Added a tomato (diced and used as garnish) because it was needing to be eaten. We will have this again. The blending of flavors and textures was excellent!
I loved this recipe. I didn't want to drag the grill out of the garage, so I just roasted the veggies. So good. Lemon, garlic and dill is always a winner. Next time I'd probably just blister the peppers without the vinaigrette over an open flame and roast the rest. You don't really need the cheese, but you can easily substitute the havarti Daiya wedges for a dairy-free version.
The flavors of the grilled mushroom, fontina cheese and chopped vegetable salad were divine. I too used a grill pan and sprayed it before placing the vegetables on the grill. Will add a bit more spice to the dressing next time...basil, chives, lemon pepper...but other than that it was perfect. Oh, and I served it on a small bed of lettuce to make it even more filling. My carnivore husband loved it!
Fresh garlic, dill and lemon juice pull this all together into a satisfying meal fit for company. Use a grilling rack and spray it first. The beans, mushrooms and cheese make this filling and the grilled veggies top it off with color, flavor and nutrition. Great the next day if you have any leftovers. Get the largest portobellos you can find.