Grilled Portobello and Montrachet Salad

  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 8m
  • Ready In : 23m
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Nutritional Info

This information is per serving.

  • Calories

    349 calorie
  • Fat

    29 grams
  • Saturated Fat

    13 grams
  • Carbohydrate

    9 grams
  • Fiber

    2.5 grams


  • 8 ounces Montrachet goat cheese, cut into 4 equal-sized rounds
  • 4 large outer-leaves radicchio
  • 3 medium-sized Portobello mushroom caps, stems and gills removed
  • 2 tablespoons olive oil, plus more for the cheese
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons sherry or red wine vinegar
  • 7 ounces mesclun lettuce mix (about 3 cups)
  • 1/4 cup roasted red pepper strips
  • 1/4 cup shelled walnut halves
  • 1 lemon, cut into wedges


Step 1

Preheat an outdoor grill or cast-iron grill pan to medium-high.

Step 2

Working on baking sheet, wrap each round of cheese in a radicchio leaf like an egg roll, and pinch them a little to help it keep their shape. Arrange them on 1 side of the baking sheet.

Step 3

Place the mushroom caps on the other side of the baking sheet; drizzle with the olive oil, and season with salt and pepper. Grill the mushrooms until tender and juicy, turning once, about 6 minutes. Next, lightly drizzle the wrapped goat cheese with oil and grill until slightly charred and warm, turning occasionally, about 1 minute. Immediately remove and slice in half on the diagonal.

Step 4

Slice the grilled mushroom caps into strips and add them to a bowl with the lemon juice and sherry wine vinegar. Toss to combine.

Step 5

In a bowl, toss the lettuce mix with the mushrooms and arrange in 4 bowls. Arrange 2 goat cheese halves in the center of each. Sprinkle each salad with red pepper and walnuts, and serve garnished with lemon wedges.

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