Seared Mushroom Salad with Blue Cheese

A magnificent salad has a lot going on, layered full of flavors with a surprise in every bite.  It keeps you excited throughout and leaves you fully satisfied when you are done.  This seared mushroom salad with blue cheese and arugula mixes the tender meatiness of warm mushrooms with the crispy crunch of arugula and croutons.  The Mediterranean dressing is pure balsamic vinegar which blends perfectly with salty blue cheese and tomatoes. I like to eat this salad for lunch with a thick slice of multi-grain sourdough bread.

Seared Mushroom Salad with Blue Cheese and Arugula

There are two important tricks to making this a perfect salad.

  1.  When you are cooking the mushrooms in the olive oil and wine, sauté until most of the liquid has evaporated or been imbibed into the mushrooms.  You want the mushrooms to be soft, yet meaty.
  2. Top the mushrooms onto the salad while the mushrooms are still hot.  This will wilt some of the arugula and warm the tomatoes.

Seared Mushroom Salad with Blue Cheese and Arugula

Although, I thoroughly enjoy this mushroom salad on it’s own, I also recommend it as a side salad to go with almost any meat, chicken, fish or bean dish.

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Mediterranean Diet Weight Loss Plan
Seared Mushroom Salad with Blue Cheese and Arugula

Seared Mushroom Salad with Blue Cheese and Arugula (Italy)

5 from 2 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 2
Calories 476 kcal

Ingredients
  

  • 1 pound portobello mushrooms, sliced
  • 1/4 cup extra virgin olive oil 
  • 1/4 cup red wine
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp thyme
  • 2 cups arugula
  • 2 medium tomatoes, cut into wedges
  • 1/4 red onion, sliced thin
  • 1/4 cup blue cheese
  • 1/2 cup croutons
  • 1/3 cup balsamic vinegar

Instructions
 

  • Heat olive oil in a skillet on medium heat. Add mushrooms and sauté for 1 minute. Add red wine, salt, pepper and thyme. Sauté, stirring often, until liquid has been absorbed by mushrooms (about 10 minutes). Remove from heat.
  • In a large salad bowl, add arugula and tomatoes. Cover arugula with warm mushrooms. Toss salad with red onion, blue cheese, croutons and balsamic vinegar. Serve immediately.

Nutrition

Calories: 476kcalCarbohydrates: 30gProtein: 11gFat: 34gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 13mgSodium: 623mgPotassium: 1359mgFiber: 6gSugar: 17gVitamin A: 1678IUVitamin C: 22mgCalcium: 169mgIron: 3mg
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About the Author: Bill Bradley, R.D.
Bill’s passion is to live and teach the principles of good food, generosity, and how to open our hearts while we take care of ourselves and others. More →

2 Comments

  1. Karen Boyd April 1, 2019 at 12:56 pm - Reply

    Delicious. I adjusted the oil and balsamic to my taste in dressing the salad leaves.

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