Warm Portobello Salad

Warm Portobello Salad
  • Cook Time
  • Prep Time
  • 4Servings


  • 3 tablespoons extra-virgin olive oil
  • 1 6 ounce package portobello mushroom caps, thinly sliced
  • Salt
  • 12 ounces deli ham or turkey
  • 2 tablespoons chopped fresh sage
  • 1 red bell pepper, quartered
  • 1 tablespoon white wine vinegar
  • 1 6 ounce bag baby spinach leaves


Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until tender and golden, about 10 minutes. Season to taste with salt. Stir in the ham and sage.

Using a fine grater, grate the flesh side of the bell pepper quarters into a large salad bowl; discard any skin. Stir in the remaining 2 tablespoons olive oil, the vinegar and salt to taste. Add the spinach and toss to coat. Top with the mushroom mixture just before serving.