Grilled Portobella Mushroom Salad Gluten Free

Adapted from

1 medium red onion, thinly sliced
3 Tbsp Vera Jane's Extra-Virgin Olive Oil, divided
1 cup (4 oz) Gorgonzola cheese, crumbled
Salt and freshly ground pepper to taste
(4) 4-inch portobella mushrooms, stems and gills removed
1/2 pkg spring mix, chopped
Sherry Vinaigrette:
1 cup Vera Jane's Extra-Virgin Olive Oil
1/4 cup Sherry vinegar
3 garlic cloves, minced
Pinch of salt

Sauté onions in 2 Tbsp olive oil in a large skillet over medium-high heat, 10 to 15 minutes or until slightly caramelized. Stir in cheese; add salt and pepper to taste.

Brush both sides of mushrooms with remaining 1 Tbsp olive oil, using more if necessary. Grill over medium-high heat, gill-side down, 5 to 6 minutes. Turn over and remove from heat. Fill mushrooms equally with onion-cheese mixture. Return to grill and cook 6 to 8 minutes longer or until mushrooms are cooked through and cheese is hot.

To prepare Sherry Vinaigrette: Whisk ingredients together. Makes about 1¼ cups.

Toss chopped salad with vinaigrette to taste in a large bowl. Top mushrooms equally with salad mixture.

Makes 4 servings
Prep Time: 15 Minutes
Cook Time: 30 Minutes

Allergy Warning: Contains Milk

Click here for a printable version