Meaty Portabello mushrooms top this vegetarian grilled mushroom Cobb salad, which is perfect for lunch or as a hearty side salad.
Grilled mushroom Cobb salad recipe
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
4 hard boiled eggs, coarsely chopped
4 ounces crumbled blue cheese
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.
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.
Serving Size: 1 portabella mushroom and 1 hardboiled egg on prepared salad