Menu Enter a recipe name, ingredient, keyword...

Pan Seared Portabella Salad


Google Ads
Rate this recipe 0/5 (0 Votes)
Pan Seared Portabella Salad 0 Picture


  • 4 cups romaine lettuce leaves torn bite size
  • 1/4 cup thinly-sliced red onion
  • 1/4 cup sliced Greek-style olives
  • 1/4 cup crumbled feta cheese
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly-ground black pepper
  • 6 ounces fresh portabella mushrooms - (2 medium)


Servings 2


Step 1

In a large salad bowl place lettuce, onion, olives and feta cheese; set aside.

In a glass measuring cup combine 2 tablespoons of the olive oil, the lemon juice, garlic, salt and black pepper; set aside.

Remove stems from mushroom caps; coarsely chop stems (makes about 3/4 cup). Cut caps in quarters then into 1/4-inch thick slices (makes about 3 cups).

In a large skillet heat remaining 1 tablespoon oil; add chopped mushroom stems and sliced caps. Cook, stirring frequently, until browned, about 4 minutes; cool slightly. Add mushrooms and reserved olive oil mixture to salad greens; toss gently. Serve immediately.

This recipe yields 2 servings.

Review this recipe