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SideChef
Recipes
Grill
Grilled Portobello Mushroom Pasta Salad
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15 INGREDIENTS • 8 STEPS • 30MINS

Grilled Portobello Mushroom Pasta Salad

Recipe

5.0

2 ratings
Editor's Choice
Editor's Choice
Simple and sophisticated ingredients come together in this super easy and delicious pasta salad. Grilled portobello with classic tasty balsamic marinade mixed with bright spicy arugula gives this fusilli salad a delicious kick. Ready to serve in just 30 minutes, it's a perfect vegetarian dish for weeknight dinners or a casual meal with friends.
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Simple and sophisticated ingredients come together in this super easy and delicious pasta salad. Grilled portobello with classic tasty balsamic marinade mixed with bright spicy arugula gives this fusilli salad a delicious kick. Ready to serve in just 30 minutes, it's a perfect vegetarian dish for weeknight dinners or a casual meal with friends.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

30MINS

Total Time

$2.06

Cost Per Serving

Ingredients

Servings
4
us / metric
Portobello Mushroom
4
Portobello Mushrooms, de-stemmed
Balsamic Vinegar
1 cup
Balsamic Vinegar
Olive Oil
3 Tbsp
Olive Oil
Lemon
1
Lemon, zested, juiced
1 tsp of juice and zest needed
Dried Oregano
1/2 tsp
Dried Oregano
Crushed Red Pepper Flakes
1 tsp
Crushed Red Pepper Flakes
Salt
1/2 tsp
Salt
Pasta Salad
Fusilli Pasta
8 oz
Fusilli Pasta
Olive Oil
1 Tbsp
Olive Oil
Arugula
2 3/4 cups
Arugula
Parmesan Cheese
1/2 cup
Grated Parmesan Cheese
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Garnish
Parmesan Cheese
to taste
Shaved Parmesan Cheese
Sourdough Bread
to taste
Sourdough Bread

Nutrition Per Serving

VIEW ALL
Calories
443
Fat
17.3 g
Protein
13.3 g
Carbs
57.3 g
Love This Recipe?
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Grilled Portobello Mushroom Pasta Salad
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

Cooking Instructions

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step 1
In a small bowl, mix together the Balsamic Vinegar (1 cup), Olive Oil (3 Tbsp), Dried Oregano (1/2 tsp), Crushed Red Pepper Flakes (1 tsp), Salt (1/2 tsp), and 1 tsp Lemon Juice (1). Reserve ¼ cup of the sauce. Set aside.
step 2
Pour the marinade sauce over the Portobello Mushrooms (4), and brush the sauce around the mushrooms. Marinate for 5-10 minutes.
step 3
While the mushrooms are marinating, prepare the pasta, add Salt (to taste) to the boiling water. Cook the Fusilli Pasta (8 oz) until al dente according to the directions on the package. Occasionally stir to prevent the pasta from sticking to the bottom of the pot.
step 4
Drain the pasta. Stir in Olive Oil (1 Tbsp). Set aside.
step 5
On the grill pan over medium-high heat, place the mushrooms upside down. Brush on top with the marinade sauce. Grill for about 4 minutes.
step 6
Flip the mushrooms over. Brush on top with marinade sauce. Grill for about 4 minutes or until the mushroom is tender.
step 7
Into the pasta, add 2 Tbsp of marinade sauce, Arugula (2 3/4 cups), Parmesan Cheese (1/2 cup), 1 tsp lemon zest, and season with Salt (to taste) and Ground Black Pepper (to taste). Mix until combined.
step 8
Place the portobello mushroom on top of the salad. Garnish with Parmesan Cheese (to taste) and serve with Sourdough Bread (to taste).

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Tags

Grill
Lunch
Date Night
Healthy
Shellfish-Free
Dinner
Mushrooms
Vegetarian
Salad
Vegetables
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