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Recipes with Honey

Grilled Portobello Mushroom Salad with Greens, Honey Vinaigrette and Roquefort

We removed the bacon from this grilled portobello mushroom salad without issue for the honey party for our vegetarian beekeepers!

1/3 c. honey
¼ c. balsamic vinegar
3 T. soy sauce
2 cloves garlic, coarsely chopped
1/3 c. olive oil
4 (3-4 inch) Portobello mushrooms, cleaned with stems removed
¼ c. bacon, chopped
8 c. mixed baby greens
Honey vinaigrette (recipe follows)
½ c. crumbled Roquefort cheese
Snipped chives for garnish

Make marinade by combining honey, vinegar, soy sauce, garlic and ¼ c. of the olive oil. Blend until smooth. Brush mushrooms on both sides with 1 ½ T. olive oil. Cook on grill
or in non-stick skillet over medium high heat for about 5”, turning occasionally. Place in non-reactive container, gill sides up. Pour marinade over mushrooms and refrigerate 2- 4 hours, basting occasionally if you remember.

If using bacon, dice and cook until crispy. Drain well. Remove mushrooms from marinade and reheat 1 to 2 minutes, turning once.

In a large bowl, toss greens with 1/3 c. of the honey vinaigrette. Divide greens between 4 plates. Halve mushrooms. Prop ½ on the other for each salad. Divide cheese and bacon between salads. Sprinkle with chives.

Honey Vinaigrette:
2 T. honey
½ T. champagne or white wine vinegar
1 T. shallot, minced
¼ t. salt
1/8 t. pepper
3 T. olive oil

Whisk all together. Serves 4

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