Portobello-Asparagus Salad

Photo by Myra O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    large portobello mushrooms, stems removed

  • 1

    bunch fresh asparagus, tough ends removed

  • 1

    pint grape tomatoes, halved

  • 3

    tablespoons olive oil

  • 2

    tablespoons fresh lemon juice

  • 1

    pound penne pasta, cooked

  • Seasoning, recipe follows

  • 1

    teaspoon salt

  • 2

    teaspoons dried oregano

  • 1 1/2

    teaspoons onion powder

  • 1 1/2

    teaspoons garlic powder

  • 1

    teaspoon freshly ground black pepper

  • 1

    teaspoon dried parsley flakes

  • Combine all ingredients in a bowl and transfer to an airtight container. Store in a cool, dry place up to 6 months

Directions

Remove stems from portobello mushrooms. Brush mushrooms, asparagus and tomatoes with olive oil. Grill mushrooms over medium heat until tender, 4 to 5 minutes per side, turning occasionally. Cut mushrooms into thin strips; place in a medium bowl. Grill asparagus over medium heat for 3 to 4 minutes, turning occasionally. Cut asparagus into 2 inch lengths; add to mushrooms in bowl. Grill tomatoes, cut side down, over medium heat for 3 minutes. Add to mushrooms and asparagus and toss in the pasta. Drizzle with lemon juice and olive oil. Sprinkle with seasoning, tossing gently to coat.

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