Mushroom N' Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 Portobello Mushrooms, Gills removed and cleaned
  • Olive Oil
  • Salt + Pepper
  • Rosemary
  • 1 Batch Paleo Mayo
  • Juice of ½ small lemon
  • ½ tsp. Oregano
  • ¼ tsp Garlic Powder
  • 1 Head of Romaine lettuce, washed & chopped
  • Optional: 3 Tbsp Slivered Almonds
  1. For the Mushrooms:
  2. Preheat your oven to 375{F}
  3. Use a spoon to scrape the gills out of the inside of your mushrooms and then use a damp paper towel to wipe the tops of them.
  4. Place them on a baking tray {"bowl" side up}, drizzle a little olive oil on top of each and rub it around so it's evenly coated. Then sprinkle on a little bit of salt, pepper and rosemary.
  5. Bake in the oven for 25 minutes until roasted.
  6. For the Salad:
  7. Now this is what you want to do closer to when your mushrooms are all done -- I like to give myself 10 minutes or so to make this portion of it -- but if I'm hustling I can probably do it in 5 :)
  8. Make your batch of mayo in a larger-than normal bowl so you can also toss your salad in it!
  9. Add in ½ a lemons worth of juice and mix it all up. Then add in your oregano, garlic powder, a little more salt and LOTS {and I mean lots} of freshly cracked pepper and mix that well.
  10. Add in your romaine lettucel and if adding in, your slivered almonds. Mix it all up, taste test for seasoning and adjust if needed.
  11. Now that your mushrooms are done place them on a plate {Whatever plate you're serving them on is probably best to eliminate any mess :) }, and top it with your salad {as much or as little as you'd like} - depending on how much you add in depends on if you'll have extra salad or not, and in my book extra salad is never a bad thing! But for me the salad filled all four mushroom caps perfectly!!
• If you eat cheese, add in some shaved cheese to the salad when you add in the lettuce/almonds and mix it well!
Recipe by Paleo On A Budget at