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Grilled Mushroom Cobb Salad

Mushrom18

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0 ratings
5
prepare
10
cook
24
serves

INGREDIENTS

1/2 cup olive oil, divided
24 Portabella mushrooms, sliced
24 cups chopped romaine lettuce
1 1/2 cups prepared vinaigrette salad dressing, or more to taste
72 oz. roasted red peppers, drained and sliced into thin strips
36 hard boiled eggs, coarsely chopped
24 oz. crumbled blue cheese

INSTRUCTIONS

  1. 1
    If Grilling: Preheat grill. Once grill is hot, brush Portabella strips with oil and cook until deep brown, about 10 minutes. Turn and grill until golden, another 6 to 8 minutes.
  2. 2
    If Sauteing: Heat 2 tbsp. olive oil in large non-stick skillet or flat-top over medium-high heat. Working in batches if necessary, add a single layer of mushrooms and cook, without stirring, for about five minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about five minutes more, until other side is same color. Add oil to pan as needed for subsequent batches.
  3. 3
    Toss lettuce with vinaigrette and arrange on a shallow serving platter. Arrange mushrooms, roasted peppers, eggs, blue cheese in four stripes across the bed of lettuce. Serve chilled.

notes

Recipe courtesy of the Mushroom Council and mushroominfo.com

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preparation methods
Meals/Courses
cuisines North & South American, Other North American
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