Portobello Salad with Chipotle Portobello Vinaigrette

Prep Time: 7 min
Cook Time: 8 min
Total Time: 15 min
Servings: 4
  • 5 portobello mushrooms (stems removed)
  • 1/2 cup Filippo Berio Extra Virgin Olive Oil (approx.)
  • 1/2 cup fresh parsley leaves
  • 1/2 cup fresh basil leaves
  • 1/4 cup Filippo Berio balsamic vinegar
  • 4 cloves garlic
  • 1 dried chipotle pepper, crushed
  • 1 lb baby greens or mesclun mix
  • 1/2 cup walnut halves
      • Preheat grill. Lightly brush mushrooms with oil; grill for 3 to 4 minutes per side or lightly golden brown. Coarsely chop 1 mushroom; add to food processor along with 1/2 cup olive oil, parsley, basil, balsamic vinegar, garlic and chipotle pepper until well combined. Toss with greens.
      • Place one portobello mushroom on each salad plate. Mound one-quarter of greens onto each mushroom cap. Garnish with walnut halves.



      • You can substitute 1 canned chipotle pepper for the dried one if desired.
      • If desired, you can reserve a little vinaigrette and drizzle it decoratively around the mushroom on each plate.


      Recipe provided by Jim Coleman, Executive Chef of Normandy Farm and Coleman Restaurant



    30 Mins or Less

    Ingredient: Vegetables

    Cooking Method: Grill

    World Cuisine: Hispanic

    Product: Balsamic Vinegar

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