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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Seared Mushroom Salad with Blue Cheese and Arugula

Seared Mushroom Salad with Blue Cheese and Arugula (Italy)

Bill Bradley
5 from 4 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 476 kcal


  • 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


  • 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.


Calories: 476kcalCarbohydrates: 30gProtein: 11gFat: 34gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 13mgSodium: 623mgPotassium: 1359mgFiber: 6gSugar: 17gVitamin A: 1678IUVitamin C: 22mgCalcium: 169mgIron: 3mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.
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 →


  1. Julie January 13, 2023 at 8:19 am - Reply

    5 stars
    Ok I have been trying a few of these recipes and again this dish was so good. I have now been converted to Mediterranean cooking. So far everything is just so easy, hasn’t taken long to make and has been delicious.

  2. 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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