+

Grilled Portobello and Radicchio Salad

Grilled Portobello and Radicchio Salad

Ingredients (6)

  • 1/4 cup balsamic vinegar
  • 2 medium garlic cloves, thinly sliced
  • 1 pound portobello mushrooms, cleaned and sliced into 2-inch-wide strips
  • 1/4 cup olive oil
  • 1 medium head radicchio, outer leaves discarded and remaining head sliced lengthwise into six wedges
  • 1 tablespoon coarsely chopped Italian parsley
Try Amazon Fresh
Nutritional Information
  • Calories168
  • Fat13.98g
  • Saturated fat1.94g
  • Trans fat
  • Carbs8.31g
  • Fiber1.47g
  • Sugar4.83g
  • Protein4.13g
  • Cholesterol
  • Sodium16.99mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Sure, you’ve seen radicchio and mushrooms served together before. But throwing them on the grill and finishing everything with a sweet balsamic vinegar reduction livens up the bitter radicchio and earthy mushrooms, for a winning alternative to the standard green salad. Serve this dish with our Middle Eastern Lamb Burgers or as a first course on its own.

Read more about grilling.

Instructions

  1. 1Combine vinegar and garlic in a small, nonreactive saucepan and bring to a boil over medium-high heat. Continue to boil until thick, syrupy, and reduced by half, about 2 to 3 minutes; set aside.
  2. 2Heat a grill pan or outdoor grill to medium high (about 375°F). Meanwhile, combine mushrooms and 2 tablespoons of the olive oil in a large bowl, season with salt and freshly ground black pepper, and toss to coat. Grill mushrooms until browned and beginning to release some juice (you may need to do this in batches), about 6 minutes, then transfer to a serving dish.
  3. 3Combine radicchio and remaining 2 tablespoons olive oil in a large bowl, season with salt and pepper, and toss to coat. Grill radicchio until browned and charred on the edges and beginning to soften, about 4 minutes. Transfer to the serving dish with the mushrooms.
  4. 4Drizzle salad with reserved balsamic syrup, sprinkle with parsley, and serve.
Load Comments

Recommended from Chowhound

Squash Your Beef: Smashburgers Are Juicy, Crisp Perfection (If You Make Them Right)
How To

Squash Your Beef: Smashburgers Are Juicy, Crisp Perfection (If You Make Them Right)

by David Klein | Today is National Hamburger Day—no better time to learn how to make a smashburger, the best indoor...

11 Grilled Chicken Recipes with Global Flavors for BBQ That's Never Boring
Recipe Round-Ups

11 Grilled Chicken Recipes with Global Flavors for BBQ That's Never Boring

by Caitlin M. O'Shaughnessy and Jen Wheeler | There's no shortage of healthy chicken recipes, but these take a spin on the grill for extra flavor...

9 Ways to Make Your Favorite Recipes Vegan
Guides

9 Ways to Make Your Favorite Recipes Vegan

by Shelly Westerhausen | Trying to make the leap into a vegan diet or whipping up food while entertaining for a vegan friend...