Creamy Portobello Steak Salad with Blue Cheese Dressing
Ingredients
- 4 large Portobello Mushroom Caps
- 1 head Butter Lettuce (or lettuce of choice)
- 1 pint Cherry Tomatoes, cut in half
- 1 large Avocado, sliced
- 1/2 cup (112 g) Follow Your Heart Vegan Blue Cheese (or more to taste)
- Pickled Red Onions
- Salt & Pepper, to taste
- 3 Tbsp (45 ml) Balsamic Vinegar
- 2 Tbsp (30 ml) Avocado Oil
- 1 Tbsp (15 g) McCormick Montreal Steak Seasoning
- A couple dashes of Liquid Smoke
- 2 tsp (10 ml) Edward & Sons Vegan Worcestershire Sauce
- 1/2 tbsp (7.5 ml) Tamari or Light Soy Sauce
Preparation
In a bowl, whisk together all the ingredients for the Mushroom Steak Marinade.
Remove the stems from the Portobello mushrooms and place the caps in a shallow dish. Pour the marinade over the mushrooms, ensuring they are well coated. Allow them to marinate for at least 20 minutes.
Preheat a grill or grill pan over medium-high heat. Grill the marinated Portobello mushrooms for about 4-5 minutes on each side, or until they are tender and have grill marks. Remove from heat and set aside.
Assemble the salad by arranging the butter lettuce leaves on a serving platter.
Top the lettuce with the grilled Portobello mushrooms, cherry tomato halves, sliced avocado, and crumbled vegan blue cheese.
Drizzle with the desired amount of Blue Cheese Dressing or Balsamic Vinaigrette.
Sprinkle pickled red onions over the top and season with salt and pepper to taste.
Serve immediately and enjoy!