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Grilled Portobello Mushroom Salad Recipe

This Grilled Portobello Mushroom Salad with grilled corn, sweet onions, tomatoes, avocado, cilantro and lime is healthy and vegan!

4.8 from 148 votes
35 mins
Total Time
2
servings
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Grilled Portobello Mushroom Salad

How to Make the Best Grilled Portobello Mushroom Salad

This grilled portobello mushroom salad is the ultimate summer dish that proves healthy eating doesn’t have to be boring. Meaty portobello mushrooms are marinated in a savory blend of olive oil, soy sauce, and balsamic vinegar, then grilled to smoky perfection alongside sweet corn and caramelized onions.

What makes this salad truly special is the vibrant lime-cumin dressing that ties everything together. The combination of fresh lime zest, smoky paprika, and a hint of maple sweetness creates a dressing that’s both refreshing and deeply flavorful. Paired with creamy avocado, juicy tomatoes, and peppery arugula, every bite offers a perfect balance of textures and tastes.

Whether you’re looking for a satisfying vegan main course or an impressive side dish for your next cookout, this portobello mushroom salad delivers. It’s naturally gluten-free (when using gluten-free soy sauce), packed with nutrients, and comes together in just 35 minutes from start to finish.

Grilled Portobello Mushroom Salad

Grilled Portobello Mushroom Salad

This Grilled Portobello Mushroom Salad with grilled corn, sweet onions, tomatoes, avocado, cilantro and lime is healthy and vegan!

4.8 from 148 votes
CourseEntree Salad
CuisineVegan
Keywordgrilled portobello salad, mushroom salad, grilled portobello mushrooms, vegan steak salad, portobello recipes
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings2 servings
Calories295kcal
AuthorAlex Raeburn
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Ingredients

Salad

Dressing

Instructions

Prepare the Grill and Ingredients

  1. Preheat grill on high heat.
  2. Mix oil, soy sauce, and balsamic vinegar in a bowl.
  3. Remove portobello stems and brush mushrooms lavishly with marinade, set on a plate.
  4. Peel and slice the onion into ½ inch thick rounds. Place on the plate with the mushrooms.
  5. Shuck the corn and place on the plate.
  6. Slice the tomatoes in half. Slice the avocado and chop the cilantro. Set aside.
  7. Whisk the dressing ingredients together in a small bowl.

Grill the Vegetables

  1. Place the portobellos (gills up), sliced onion, and corn on the grill. Turn heat to medium-high. Baste onions with marinade. Cover and cook for 5 minutes.
  2. Rotate mushrooms, flip onions (baste), and turn corn. Cover and cook for 3 minutes.
  3. Flip mushrooms and baste them, rotate corn, and remove any onions that are done (or move them to the side). Cook 2-3 more minutes. Remove from grill.

Assemble the Salad

  1. On a large platter, lay down a bed of arugula or greens of your choice. Scatter with grilled onions.
  2. Slice the mushrooms and lay them over the onions.
  3. Place the tomatoes over the mushrooms. Slice the corn off the cob and place over the tomatoes.
  4. Add avocado slices and chopped cilantro.
  5. Spoon the dressing over the entire salad. Sprinkle with salt and pepper and serve.
  6. Add crumbled cheese if desired (goat, feta, or queso fresco) or keep it vegan.

Notes

  • For best results, use fresh, firm portobello mushrooms with dry caps.
  • The dressing can be made ahead and stored in the refrigerator for up to a week.
  • If you don't have a grill, a grill pan or cast iron skillet works well too.
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