Stuffed Portobello Mushroom Salad

Portobello mushrooms are an excellent source of niacin, the B vitamin needed to transform carbs into energy. Plus, they’re rich in selenium and potassium – the latter is an essential mineral that helps regulate blood pressure and water balance in your body.
Stuffed Portobello Mushroom Salad image

Want more stuffed mushroom recipes? Try this one!

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 6 portobello mushrooms, stemmed
  • 2 tbsp plus 1 tsp olive oil, divided
  • 3 oz goat cheese
  • 2 tbsp chopped fresh basil
  • 6 cups baby arugula
  • 1 cup each red and yellow grape tomatoes, halved or quartered
  • 2 tsp raw honey
  • Juice of 1/2 lemon
  • Sea salt and ground black pepper, to taste


  1. Preheat grill to high. Lightly brush mushrooms with 1 tsp oil. In a small bowl, add cheese and basil; mix thoroughly. Spoon 1/2 oz cheese mixture into each mushroom cap and grill, cheese side up, without turning, for 4 to 5 minutes, or until mushrooms begin to release juices.
  2. In a large bowl, combine arugula and tomatoes. In a clean small bowl, whisk remaining 2 tbsp oil, honey and lemon juice. Drizzle oil-honey dressing over arugula-tomato mixture and toss to coat. Divide among 6 plates, topping each with 1 stuffed mushroom. Season with salt and pepper.

Nutrition Information

  • Serving Size: 1 stuffed mushroom, 1 cup greens, 1/3 cup tomatoes, 2½ tsp dressing
  • Calories: 131
  • Carbohydrate Content: 8 g
  • Cholesterol Content: 7 mg
  • Fat Content: 8 g
  • Fiber Content: 2 g
  • Protein Content: 5 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 84 mg
  • Sugar Content: 9 g