Balsamic Grilled Portobellos with Arugula Salad and Bacon Vinaigrette
April 15, 2013 Nicole Kreidle

Balsamic Grilled Portobellos with Arugula Salad and Bacon Vinaigrette

Posted in Salads, Sides

As spring peaks in and out, so does my craving for spring vegetables and fresh flavors. And lets not forget…it is time to start grilling! This salad is so easy and a great way to kick off spring. Enjoy!

balsamic grilled portobellos with arugula salad and bacon vinaigrette


4 portobello mushrooms, cleaned


4 cloves garlic, minced

¼ cup balsamic vinegar

¼ cup olive oil

5 – 6 dashes Worcestershire

salt and pepper


1 shallot, minced

3 – 4 pieces of bacon, diced



½ lemon

salt and pepper

Gorgonzola (optional)



Mix together ingredients for marinade and allow mushroom caps to marinate for 30 minutes.

Heat grill over med-high heat. Grill mushrooms for 2 – 3 minutes per side. DO NOT THROW OUT THE MARINADE. Allow mushrooms to rest while you assemble the rest of the salad.

Start to cook bacon in a pan over medium heat. When bacon starts to become crispy, add the shallots to the pan. Add any juices from the mushrooms to the pan.

Once bacon has finished cooking, slowly whisk bacon and shallots into the reserved marinade.

Spoon vinaigrette over mushrooms. Top with arugula and squeeze lemon juice over everything. Garnish with Gorgonzola if you wish. Season with salt and pepper. Enjoy!


Comments (2)

  1. Billy Seiber 6 years ago

    Awesome! Thanks, Nichole. I was lying in bed last night, going over a menu for a dinner I’m hosting in a few weeks, and was trying to think of a fun, springish salad. You read my mind!!

    Billy Seiber

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