Go Back

Portobello Steak Salad w/ Mustard Vinaigrette

Veggies | Fat
Prep Time 10 minutes
Cook Time 25 minutes
Marinating Time 20 minutes
Servings 2
Author Katie's Conscious Kitchen


Marinated Mushrooms

  • 2 portobello mushroom caps, stems removed
  • 1/2 cup white wine
  • 1 Tbsp olive oil
  • 2 Tbsp soy sauce
  • 2 Tbsp balsamic vinegar
  • 2 garlic cloves, minced

Salad Veggies (Choose Any)

  • Salad greens
  • Cherry tomatoes halved
  • Cucumber chopped
  • Red onion thinly sliced
  • Sprouts
  • Avocado diced

Mustard Dressing

  • 1/4 cup red wine vinegar
  • 3 Tbsp mustard
  • 3 Tbsp olive oil
  • 1 Tbsp honey or maple syrup optional


  • Combine all marinade ingredients in a ziplock bag with the mushrooms and gently swish the marinade around the mushrooms. Marinate in the bag for at least 20 minutes, and up to 4 hours.
  • Preheat the oven to 400 °F, or heat up the grill.
  • Grill the mushroom over direct heat on a grill, or bake on parchment paper for 20-25 minutes, flipping partway through.
  • Combine the dressing ingredients in a small bowl with a fork. I like to mix dressing in a small jar with a lid so it can be shaken and emulsified. Toss the salad with the veggies.
  • When the mushrooms are done, let cool for a few minutes and slice into thick meaty slices. Lay them on top of the salad.


  • To complete this meal, serve alongside your favorite stand-alone protein, or add chickpeas to the salad.