Grilled Mushroom Cobb Salad

Grilled Mushroom Cobb Salad

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Grilled Mushroom Cobb Salad

Grilled Mushroom Cobb Salad

No meat? No problem! Mushrooms make a great meaty alternative. Slice up a portabella, toss it on the grill and enjoy it atop this delicious vegetarian Cobb salad, perfect for lunch or as a hearty side salad.

  • Author: Recipe Courtesy of the Mushroom Council
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: Serves 4 1x
  • Category: Dinner, Lunch

Ingredients

Scale
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 red bell pepper, cut in 2-inch pieces
  • 4 portabella mushrooms, sliced
  • 4 cups chopped romaine lettuce
  • 1/4 cup prepared vinaigrette salad dressing, or more to taste
  • 6 hard-boiled eggs, coarsely chopped
  • 4 ounces crumbled blue cheese

Instructions

  1. Whisk together oil, salt and pepper and brush mushroom strips and red peppers with mixture. Place red pepper pieces on a skewer and grill peppers and mushrooms, turning once, for about 10 minutes.
  2. Toss lettuce with vinaigrette and arrange on a shallow serving platter. Arrange mushrooms, roasted peppers, eggs and blue cheese in four “strips” across the bed of lettuce. Serve chilled.

Nutrition

  • Calories: 370
  • Sodium: 650 mg
  • Fat: 26 g
  • Saturated Fat: 9 g
  • Carbohydrates: 12 g
  • Fiber: 3 g
  • Protein: 19 g
  • Cholesterol: 340 mg

Keywords: Cobb Salad, Meatless Cobb Salad, Mushroom Cobb Salad

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