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A vibrant Grilled Leeks and Portobello Mushroom Salad, showcasing charred leeks and mushrooms atop a bed of greens, drizzled with dressing, and sprinkled with Parmesan and parsley.
30 minutes Easy

Grilled Leeks and Portobello Mushroom Salad

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The Grilled Leeks and Portobello Mushroom Salad is a masterclass in simplicity, celebrating the natural beauty of fresh, quality ingredients enhanced by thoughtful preparation. At its core, smoky, tender grilled portobello mushrooms combine with slightly charred leeks, forming a bold yet simple base. The mushrooms offer a rich, umami flavor, while the leeks contribute a caramelized sweetness that enhances the dish with their delicate, onion-like taste. Together, these components create a flavor depth that is uniquely achieved through grilling, infusing each bite with a satisfying, smoky, rustic refined essence.

What sets this salad apart is the interplay of its ingredients. Before grilling, the vegetables are lightly brushed with extra virgin olive oil, ensuring a perfect char while preserving their natural moisture. This same olive oil forms the base of the vibrant dressing, which blends balsamic vinegar for acidity, Dijon mustard for depth, fresh lemon juice for brightness, and minced garlic for a bold, aromatic kick. When drizzled over the warm vegetables, the dressing seeps into every crevice, creating a dynamic contrast of smoky, tangy, and zesty notes that transform simple grilled produce into a culinary delight.

Parmesan cheese adds another layer of indulgence, melting slightly when tossed with the warm vegetables and dressing to infuse the salad with its nutty, salty essence. A final sprinkle of fresh Parmesan atop the salad provides a satisfying texture and a burst of creamy decadence, balancing the dressing’s tanginess and deepening the dish’s complexity. The richness of the cheese is perfectly complemented by a generous handful of freshly chopped parsley, which adds a burst of herbaceous freshness and a vibrant pop of color to the plate.


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This salad is about individual ingredients and how they come together in perfect balance. The smoky warmth of the grilled mushrooms and leeks contrasts beautifully with the bright tang of the dressing, while the Parmesan adds depth and the parsley ties everything together with its refreshing vibrancy. Visually, the dish is stunning: the earthy tones of the mushrooms and leeks are offset by the green of the parsley and the pale cream of the Parmesan, making it as pleasing to the eye as it is to the palate.

The Grilled Leeks and Portobello Mushroom Salad is incredibly versatile. It can serve as a sophisticated side dish, a light yet satisfying lunch, or the star of a vegetarian spread. Its thoughtful composition and bold flavors make it feel luxurious, yet it’s deceptively simple to prepare. With just a handful of ingredients and a bit of grilling, you’ll create a dish that feels like a celebration of nature’s bounty. This salad is proof that, when treated with care, even the simplest ingredients can result in something extraordinary—a perfect blend of comfort, elegance, and bold flavors that’s destined to impress.

Grilled Leeks and Portobello Mushroom Salad

Recipe by Kyle Taylor
5.0 from 1 vote
Course: SidesCuisine: MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

The Grilled Leeks and Portobello Mushroom Salad is a delightful harmony of smoky, earthy flavors and fresh, vibrant accents. Tender grilled portobello mushrooms and slightly charred leeks are tossed with a tangy balsamic dressing, Parmesan cheese, and fresh parsley, creating a salad that’s both robust and elegantly simple.

Ingredients

  • For the Salad
  • 4 large leeks, cleaned and cut in half

  • 4 large portobello mushroom caps, stems removed

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons freshly chopped parsley

  • 1/4 cup Parmesan cheese, grated

  • to taste, salt and ground black pepper

  • For the Dressing
  • 3 tablespoons extra virgin olive oil

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon Dijon mustard

  • 1 teaspoon lemon juice, freshly squeezed

  • 2 cloves of garlic, minced

  • to taste, salt and ground black pepper

Directions

  • Prep the Grill:
    Preheat your grill to a medium-high heat. You want it hot enough to char the vegetables but not so hot that they burn too quickly.
  • Prepare the Vegetables:
    Slice the leeks into long strips, ensuring they are cleaned thoroughly to remove any dirt between the layers. Brush both the leeks and Portobello mushrooms lightly with extra virgin olive oil, and then season with salt and ground black pepper.
  • Grill the Vegetables:
    Place the mushrooms and leeks on the grill. Grill for about 4 to 5 minutes on each side until they’re tender and have beautiful grill marks. Once grilled to perfection, remove the vegetables from the grill and let them cool for a moment. Then, chop the leeks and mushrooms into bite-sized pieces.
  • Prepare the Dressing:
    In a bowl, whisk together 3 tablespoons of extra virgin olive oil, balsamic vinegar, Dijon mustard, freshly squeezed lemon juice, minced garlic, salt, and ground black pepper. Keep whisking until the dressing is well combined and emulsified.
  • Assemble the Salad:
    In a large salad bowl, combine the chopped grilled leeks and mushrooms. Drizzle the prepared dressing over the grilled vegetables and toss gently to ensure everything is evenly coated. Sprinkle most of the grated Parmesan cheese and freshly chopped parsley over the salad, adding a final touch of savory flavor.
  • Finish and Serve:
    Give the salad a final gentle toss to evenly distribute the parsley and Parmesan cheese. Adjust seasoning with salt and ground black pepper to taste. Serve the salad warm or at room temperature, allowing the flavors of the grilled vegetables to shine, complemented by the tangy dressing, savory Parmesan, and fresh parsley.

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