1 Video | Photo: Portobello and Asparagus Salad Recipe
Ingredients
- 4 large portobello mushrooms, stems removed
- 1 bunch fresh asparagus, tough ends removed
- 1 pint grape tomatoes, halved
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 pound penne pasta, cooked
- Seasoning, recipe follows
Directions
Remove stems from portobello mushrooms.
Brush mushrooms, asparagus and tomatoes with olive oil. Grill mushrooms over medium heat until tender, 4 to 5 minutes per side, turning occasionally. Cut mushrooms into thin strips; place in a medium bowl.
Grill asparagus over medium heat for 3 to 4 minutes, turning occasionally. Cut asparagus into 2 inch lengths; add to mushrooms in bowl.
Grill tomatoes, cut side down, over medium heat for 3 minutes. Add to mushrooms and asparagus and toss in the pasta. Drizzle with lemon juice and olive oil. Sprinkle with seasoning, tossing gently to coat.
Seasoning:
- 1 teaspoon salt
- 2 teaspoons dried oregano
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried parsley flakes
Combine all ingredients in a bowl and transfer to an airtight container. Store in a cool, dry place up to 6 months.
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By nikki62279
on February 01, 2012
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Love the simplicity of this recipe, thinking about trying it with grilled chicken...
By misiaczekm
Willowbrook
on December 12, 2011
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Very good salad, I made it already 3-times!!! Instead of tomatoes I put red bell pepper. I don't have a grill, so I broil mushrooms and red bell pepper, and I steamed asparagus for 2-3 minutes.
Sooooo tasty!!!!!
By 01sarajane
on July 28, 2011
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I made this a year ago on a camping trip for friends and they all LOVED it. I premaid the seasoning and grilled the veg while the noodles were boiling to save time. I didn't have lemon juice in the camper, but it was a huge hit anyway. Wonderful, different and full of good veggies. And bonus you can grill most of it, which is a plus for me.
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