Grilled Portobello Mushroom Salad with Greens, Honey Vinaigrette and Roquefort (National Honey Board)

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We removed the bacon from this without issue for the honey party for our vegetarian
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

Main CourseBeth Conrey