Ever had salad from a mushroom bowl? If not, time to remedy that by making this amazing Portabella Mushroom Salad recipe!

Portabella Mushroom Salad Video

Ingredients you will need for salad:

  • 2 chicken breasts, sliced
  • 4 to 6 portabella mushrooms
  • Mixed greens
  • 1 C. roasted red and yellow peppers, sliced
  • Goat cheese
  • Toasted pine nuts

Ingredients you will need for chicken marinade:

  • 1/4 C. Greek yogurt
  • 2 T. white wine or red wine vinegar
  • 1 T. chopped garlic
  • Oregano
  • Seasoning salt

Ingredients you will need for mushroom marinade:

  • 1 T. chopped garlic
  • 1/4 C. balsamic vinegar
  • Extra virgin olive oil
  • Salt and pepper

De-stem portabella mushrooms. In a mixing bowl, combine balsamic vinegar, garlic, extra virgin olive oil, and salt and pepper to make the mushroom’s marinade.

Jess adds olive oil to balsamic vinegar.

Place the marinade in a plastic bag or Tupperware container.

Jess pours marinade into plastic bag.

Add a mushroom, seal the container, and shake, coating mushroom with marinade. Repeat until all mushrooms are marinated.

Jess spreads marinade in plastic bag.

In another bowl, combine Greek yogurt, white wine, chopped garlic, oregano, and seasoning salt to make chicken marinade.

Jess mixes Greek yogurt sauce with a Rada Handi-Stir.

Coat chicken breasts. If possible, leave in refrigerator for 12 hours. Make sure chicken is thoroughly coated.

Jess adds dressing to chicken.

Cook chicken breasts and mushrooms on grill pan.

Jess cooks mushrooms and chicken on a grill pan.

On the bottom side of the mushrooms, place chicken, mixed greens, red and yellow peppers, goat cheese, and toasted pine nuts.

Jess adds peppers and nuts to a mushroom.

Serve and enjoy!

Jess with a complete portabella mushroom salad.

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Portabella Mushroom Salad Video Transcript

Start Video Transcript

Hi, Jess in the Rada Kitchen, today we are going to make a salad that we are going to serve in a warm portabella mushroom bowl. We’re going to top it with roasted red peppers and some chicken. We’re going to start today with our marinade.

So depending on the number of people you’re going to be serving, you need that many mushroom caps. We’re going to keep the gills in our mushrooms, it’s not an imperative that you take them out, it’s just an aesthetic thing. I am going to take off part of the stem because it gets pretty woody. We’re going to start with our marinade for our mushrooms. Here I have some balsamic vinegar, ¼ cup, to that some extra virgin olive oil, salt and pepper, and some garlic. Give it a whisk.

I’m going to just place these in a plastic bag. You can do this in a big bowl or Tupperware container as well. And then in goes our marinade. And give it a good shake. This is a really simple marinade and it’s one of my favorites for chicken breast. I’m going to take some organic Greek yogurt. And to that, salt and pepper. A little bit of white wine or red wine vinegar. My garlic. Give it a whisk.

Last two ingredients, some oregano and a little bit of extra virgin olive oil. Go ahead and coat our chicken breasts. Go ahead and leave this in our fridge overnight. 12 hours is what I would recommend if you can think ahead of time. If you don’t, just do it as long as you remember to do so. Make sure it’s coated all the way around.

So we roasted a whole red and yellow pepper that we’re just going to slice into strips. Then we’re going to go ahead and start our chicken on our hot grill pan. And I’m going to do two of our mushrooms at the same time. We’ll start with the gill side down. Then we’ll go ahead and flip our mushrooms. And our chicken.

Let’s go ahead and slice up our chicken. Nice, thin strips. Let’s build our pretty salad. I’m going to start with our base, which is our portabella mushroom, of course, then we’re going to top with greens. Now let’s go ahead and put our chicken on top. This is going to fall over on our plate, but that’s what we want. It’s supposed to look rustic. To that, our roasted red peppers. And then I have some toasted pine nuts here. You can eat these raw. They have a buttery taste and a strong nutty flavor. That only intensifies when you roast them in a pan. On top of that, I reserved a little bit of our marinade from our mushrooms that is going to act as our dressing. And a little bit of our creamy goat cheese.

So here we have plated our warm portabella mushrooms salad with our chicken breast, roasted red peppers, goat cheese, and pine nuts. Thank you so much for joining us today! Be sure to check out our website at RadaCutlery.com, and subscribe to our YouTube channel for more great recipes just like this one.

End of Video Transcript