Grilled Mushroom Cobb Salad

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

Author: Mushroom Council

Serves: 4
Prep Time: 5 mins
Cook Time: 10 mins

What You Need

  • 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

What You Do

  1. 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.
  2. 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.
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370
Calories per serving
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