Roasted Portobello & Wild Rice Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Balsamic roasted Portobello mushroom caps filled with a sweet, savory, chewy, crunchy wild rice salad.
  • 4 large Portobello mushroom caps
  • 3 Tablespoons of balsamic vinegar (for basting the mushrooms)
  • 1½ Tablespoons of olive oil (for basting the mushrooms)
  • 1½ cups of cooked wild rice or a mixture of your favorite rice
  • ½ head of radicchio, cored and thinly sliced
  • ¼ cup of chopped dried apricots
  • ¼ cup of toasted pine nuts
  • 4 Tablespoons of chopped, fresh parsley
  • 2 spring onions, thinly sliced (white & green parts)
  • ¼ cup of balsamic vinegar
  • 2 Tablespoons of olive oil
  • salt and freshly ground pepper to taste
  1. Preheat the oven to 425 degrees F.
  2. Lightly spray a small roasting pan with cooking spray.
  3. Wipe the mushroom caps clean with a damp paper towel.
  4. Mix the 3 Tablespoons of balsamic vinegar with 1/12 Tablespoons of olive oil.
  5. Brush the mixture over both sides of the mushrooms and place them gill side up on the roasting pan.
  6. Roast for 20 minutes.
  7. Meanwhile, place the rice, radicchio, spring onions, chopped apricots, toasted pine nuts and parsley in a large bowl.
  8. Pour the ¼ cup of balsamic vinegar and 2 Tablespoons of olive oil over the rice mix and toss gently to coat.
  9. Season with salt and pepper.
  10. Place the Portobello mushrooms on a plate and top with about ½ cup of the rice salad.
  11. Garnish with parsley.
Recipe by a SALAD for all SEASONS at