Imagine sinking your fork into a juicy, perfectly grilled portobello mushroom that's so meaty and flavorful, you'll forget it's not actual steak. This Grilled Portobello Steak Salad with Pecan Pesto is not just a meal—it's a culinary adventure that transforms humble mushrooms into a gourmet masterpiece. Packed with rich, smoky flavors and a nutty pesto that will make your taste buds dance, this recipe is about to revolutionize your perception of vegetarian dining.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large portobello mushrooms
- 2 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup pecans
- 1/4 cup fresh basil
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Prepare the portobello mushrooms by gently cleaning them with a damp paper towel. Remove the stems and carefully scrape out the dark gills using a spoon to prevent a muddy appearance in the final dish.
- Create a marinade by whisking together 2 tablespoons olive oil, balsamic vinegar, salt, and pepper in a shallow dish. Place the cleaned portobello mushrooms in the marinade, ensuring they are evenly coated. Let them sit for 10 minutes, turning occasionally to absorb the flavors.
- For the pecan pesto, combine pecans, fresh basil, remaining olive oil, a pinch of salt, and black pepper in a food processor. Pulse until a smooth, slightly chunky consistency is achieved. Set aside.
- Preheat a grill or grill pan to medium-high heat. Remove mushrooms from marinade and shake off excess liquid. Grill for 4-5 minutes per side, or until they develop nice char marks and become tender.
- While mushrooms are grilling, prepare the salad base by arranging mixed greens on a large serving platter. Scatter halved cherry tomatoes and thinly sliced red onion across the greens.
- Once mushrooms are cooked, let them rest for 2-3 minutes, then slice into thick strips. Arrange the sliced mushrooms over the prepared salad.
- Drizzle the pecan pesto generously over the mushroom and salad. Add an additional light drizzle of balsamic vinegar if desired.
- Serve immediately while the mushrooms are still warm, ensuring each serving gets a good mix of greens, mushrooms, and pesto.
Tips
- Clean mushrooms gently with a damp paper towel to preserve their delicate texture.
- Remove the dark gills to prevent a muddy appearance and ensure a clean, appetizing presentation.
- Marinate mushrooms for at least 10 minutes to enhance flavor absorption.
- Use a medium-high heat when grilling to achieve beautiful char marks without burning.
- Let mushrooms rest after grilling to retain their juiciness and develop deeper flavors.
- For extra depth, consider adding a sprinkle of smoked paprika to the marinade.
- If you don't have a grill, a cast-iron skillet works wonderfully as an alternative cooking surface.
- Ensure your pesto is slightly chunky for added texture and visual appeal.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 6g
Fat: 30g
Saturated Fat: 4g
Cholesterol: 0mg
