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Portobello Mushroom and Walnut Salad

Serve warm, Ontario-grown portobello mushrooms and toasted walnuts in this delicious recipe for a hearty salad with lots of flavour. Luckily you can enjoy this Portobello Mushroom and Walnut Salad during any season since Ontario mushrooms are available year round!

Tip: You can add crumbled goat cheese or Parmesan cheese to this salad for a creamy, tangy burst of flavour!

4 servings

Portobello Mushroom and Walnut Salad
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  • 12 oz (340 g) Ontario Portobello Mushrooms (about 4 large)
  • ½ cup (125 mL) toasted walnuts, coarsely chopped
  • 2 tbsp (30 mL) olive oil
  • 2 tbsp (30 mL) balsamic vinegar
  • 8 cups (2 L) mixed salad greens
  • Salt and freshly ground black pepper
  • Freshly grated Parmesan or crumbled goat cheese (optional)
  • Salad Dressing:
  • 2 tbsp (30 mL) balsamic vinegar
  • 1/3 cup (80 mL) olive oil
  • 1 tbsp (15 mL) garlic, minced
  • 1 tsp (15 mL) coarse grain mustard
  • 2 tbsp (30 mL) lemon juice
  • 1 tbsp (15 mL) chopped fresh tarragon or ½ tsp/2 mL dried
  • Salt & freshly ground black pepper


  1. Thickly slice mushrooms and sauté in large skillet with 2 tbsp (30 mL) olive oil over medium heat until they start to release juices, about 5 minutes.
  2. Add 2 tbsp (30 mL) balsamic, salt and pepper and continue cooking until mushrooms are nicely browned and most of liquid has evaporated, about 5 minutes. Stir in walnuts and remove from heat.
  3. Combine all dressing ingredients and set aside.
  4. In bowl, toss greens with little vinaigrette. Place on 4 plates and top evenly with warm mushroom mixture. Serve with additional dressing and sprinkle with Parmesan cheese or crumbled goat cheese, if desired.


Nutrients per serving: 361 calories, 35 g total fat, 395 mg sodium, 12 g carbohydrates, 4 g fibre, 6 g protein. Excellent source of vitamin A, vitamin C and iron. Good source of niacin.