Name: Grilled Mushroom Cobb Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 2 tablespoons olive oil; Salt and pepper to taste; 1 red bell pepper, cut in 2-inch pieces; 4 portabella mushrooms, sliced; 4 cups chopped romaine lettuce; 1/4 cup prepared vinaigrette salad dressing, or more to taste; 6 hard boiled eggs, coarsely chopped; 4 ounces crumbled blue cheese

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Yield 4 1x

Author Mushroom Council

Meaty portabella mushrooms top this vegetarian Cobb salad, perfect for lunch or as a hearty side salad.

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Ingredients

Scale

2 tablespoons olive oil
Salt and pepper to taste
1 red bell pepper, cut in 2-inch pieces
4 portabella mushrooms, sliced
4 cups chopped romaine lettuce
1/4 cup prepared vinaigrette salad dressing, or more to taste
6 hard boiled eggs, coarsely chopped
4 ounces crumbled blue cheese

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Instructions

Wish together oil, salt and pepper and brush mushroom strips and red peppers with mixture. Place red pepper pieces on a skewer and grill peppers and mushrooms, turning once, for about 10 minutes.
Toss lettuce with vinaigrette and arrange on a shallow serving platter. Arrange mushrooms, roasted peppers, eggs and blue cheese in four “stripes” across the bed of lettuce. Serve chilled.

Nutrition

Calories: 370 calories
Sugar: 6 grams
Sodium: 650 milligrams
Fat: 26 grams
Saturated Fat: 9 grams
Carbohydrates: 12 grams
Fiber: 3 grams
Protein: 19 grams
Cholesterol: 340 milligrams

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