Salad on the side with Grilled Portobello Mushrooms

17 Apr

I’m always eager to try out new salad recipes and upon reading Nigella Kitchen, I found a relatively easy recipe under What’s For Supper? I just added another element to it for a slight twist. And surprisingly, it worked quite well.

I honestly love the grilled portobello mushrooms and I can envision using these in a meatless sandwich. Perhaps, this is a great excuse for future experiments yo!

Salad on the side


  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons apple cider vinegar
  • salt, pepper and sugar, to taste
  • 8 cherry tomatoes, sliced into two
  • 1 butterhead lettuce
  • 1/2 cup shaved parmesan (optional)


Whisk together the oil and vinegar in a bowl and season with salt, pepper and sugar. Then add the tomato slices. When you are ready to eat, add the lettuce and parmesan and toss to mix.

Grilled Portobello Mushrooms


  • 8 portobello mushrooms
  • 1/4 cup canola oil
  • 1/4 chopped yellow onion
  • 4 garlic cloves, minced
  • 3 tablespoons balsamic vinegar


Clean mushrooms and remove stems. Place caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour. Grill over hot grill for 10 minutes. Serve immediately.

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