Grilled Portabella Mushrooms with Strawberry Mango Salad

I have grilled Portabella mushrooms before , but they are so great! Especially as a steak alternative, at least I think so! They are hearty and can withstand the grill, plus you can marinate them the same as steaks for a comparable flavor.

Where I got creative was when I added fresh mango, strawberries, grilled corn, mint and jalapeño. I’d like to take a minute and tell you that fresh mint and jalapeño is one of my current favorite flavor combinations. I’ve never been crazy about fresh mint… but fresh mint with jalapeño? Come to mama.

Isn’t this so colorful? I think dish will be in regular rotation on the grill this season. It’s hearty enough for a meal but packed with fresh ingredients that won’t weigh you down.

For this recipe you’ll need:
4 large Portabella mushrooms- 6-8 inches in diameter
1 mango or 1 1/2 cups chopped
2 stalks or 1 1/2 cups grilled corn
1 cup chopped strawberries
1/2 cup crumbled feta
1/4 cup minced jalapeño
1/4 cup fresh torn mint
1/4 cup chopped red onion

For Portabella marinade:
1/2 cup soy sauce or Teriyaki sauce
1/8 cup fish sauce
2 tablespoons minced garlic

Begin by scooping out the gills and stalk of the mushrooms. A spoon works well.

Wash the mushrooms well, they are quite dirty little things. Cover the portabellas in the marinade and garlic. Cover and let marinate in the fridge for 30 to 60 minutes.

While the portabellas are marinating, begin chopping up all the fresh ingredients. Need help dicing that mango? Here’s a quick tutorial.

Peel the husks off the corn and remove any silk fibers.

Place the corn and portabella mushrooms on the grill on medium flame. Grilled for about 15 minutes, rotating everything about halfway through. Keep an eye on everything, as a high flame could scorch the veggies.

After the corn is cool enough to touch, cut the kernels off the stalk and add to the salad. Stir everything well.

Top the Portabella mushrooms with the fresh salad and garnish with feta and a sprig of mint!

We served this up with a glass of merlot and a steak knife for good measure.


Hasselback Strawberries

I feel like summer is almost here! All the fresh herbs and produce popping up at the store has me all excited. I loooove me some basil and thought this was a fresh twist on a traditional caprese salad with some inspiration from hasselback potatoes.

You’ll need:
Fresh Strawberries
Fresh Basil
Fresh Mozzarella
Balsamic vinegar
Kosher salt and black pepper

I wound up not using the blue cheese pictured but I think it would go great as well!

Wash strawberries and basil then pat dry. Slice the strawberry horizontally but dont slice all the way through. Leave the bottom of the strawberry attached, this will keep everything together.

Slice the fresh mozzarella into very thin pieces.

Place the mozzarella in the slits of the strawberry.

Tear tiny pieces of basil off and nussle those in the slits with the mozzarella.

So beauty!

The basil smells quite divine if you ask me!

This would make an awesome snack!

Drizzle with a tiny bit of balsamic vinegar and a touch of kosher salt and black pepper.


Poached Egg Salad

Ive been craving poached eggs lately. Not sure why, maybe I need more protein or something. Anyways, I decided to add a poached egg to my staple salad: spinach with strawberries, cucumber and avocado. Don’t be afraid… it may sound hard but I’ve had great success using this method to poach an egg.

1. Bring water to a “rolling simmer” not boiling but more than just a few bubbles.

2. Crack egg and place into a bowl with gentle edges so the yoke wont break as you pour it into the water. I used a glad tupperwear and it worked great!

3. Now begin to stir your “rolling simmer” water creating a little whirpool. Very carefully pour the egg into the center of the whirlpool. Now, here’s the tricky part, don’t pour too slowly or all the whites will get separated. A little of the whites will always boil off in my experience but you want to avoid as much as possible.

4. Scour the whites that boil off out of the top of the pot. Let the egg continue to cook for a few minutes. About 3 minutes but times may vary.

5. Have a folded paper towel ready to place the poached egg on after you carefully scoop it out.

6. Then I added the egg atop my usually salad:

  • Spinach
  • Quartered Strawberries
  • Chopped cucumber
  • ½ an avocado
  • Sprinkle with: Feta, Pepper, Garlic Sea Salt and

the secret ingredient Italian Seasoning

  • Drizzle with Balsamic vinegar and olive oil

There you have it! Another one of my favorites… a fork and knife salad.