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Grilled Portobello Spinach Salad

 Grilled Portobello Spinach Salad
Grilled portobellos add a healthy heartiness to this meatless main-dish salad. —Thomas McCleary • Kansas City, Kansas
6 ServingsPrep: 15 min. + marinating Grill: 10 min.


  • 1 cup orange juice
  • 1/4 cup olive oil
  • 4 teaspoons grated orange peel
  • 1 teaspoon fennel seed
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/2 pound sliced baby portobello mushrooms
  • 1 package (6 ounces) fresh baby spinach
  • 1 can (11 ounces) mandarin oranges, drained
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup slivered almonds


  • In a small bowl, combine the first six ingredients. Pour 1/2 cup
  • marinade into a large resealable plastic bag. Add the mushrooms;
  • seal bag and turn to coat. Refrigerate for 15 minutes. Cover and
  • refrigerate remaining marinade.
  • Drain mushrooms and discard marinade. Transfer mushrooms to a grill
  • wok or basket. Grill, uncovered, over medium heat for 8-12 minutes
  • or until tender, stirring frequently. Cool slightly.
  • Meanwhile, in a large bowl, combine the spinach, oranges, onion,
  • almonds and grilled mushrooms. Drizzle with reserved marinade; toss

2 of 2

Grilled Portobello Spinach Salad (continued)

Directions (continued)

  • to coat. Serve immediately. Yield: 6 servings.
Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Nutritional Facts: 1 cup equals 129 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 90 mg sodium, 12 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.