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Portobello Salad with Chipotle Portobello Vinaigrette

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Recipe By Chef Jim Coleman

The pepper gives the mushroom a burst of flavor. For a quick meal, throw some boneless skinless chicken breasts on the grill, let rest while you prepare the mushrooms and fan some chicken slices around the mushroom. Drizzle with a little extra vinaigrette.



  • 5 portobello mushrooms (stems removed)
  • ½ cup parsley leaves (picked and washed)
  • ½ cup fresh basil leaves
  • 4 cloves of garlic
  • 1 crushed dried chipotle pepper or 1 canned chipotle pepper
  • ½ cup extra virgin olive oil
  • 4 tablespoons balsamic vinegar
  • 1 pound baby greens
  • ½ cup walnut halves


    1. Over a direct flame, lightly oil the 5 Portobello mushrooms and grill approx. 3-4 minutes per side or until lightly golden brown.
    2. Take one (1) Portobello mushroom and lightly chop. Add all other ingredients into food processor until well combined.
    3. Place one Portobello in middle of plate. Toss greens with vinaigrette.
    4. Mound ¼ of greens onto each mushroom cap. Drizzle remaining balsamic vinaigrette around place and garnish with walnut halves.
Photo by Flicker user joshbousel / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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Photo by Flicker user mollycakes / CC BY-NC 2.0

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