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Grilled Portobello And Red Pepper Salad

H-E-B Cooking Connections


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

6 to 10 minutes


4 servings


2  portobello mushrooms

1  large yellow bell pepper

1  large red bell pepper

1/3  cup  balsamic vinegar

1/4  cup  olive oil

1/2  teaspoon  salt

1/2  teaspoon  ground black pepper

1  (8 ounce) bag  Fancy Field greens salad blend

1/4  cup  pecan pieces


Brush or rinse mushrooms to clean (do not soak). Twist stems to remove and discard. Cut bell peppers into quarters; remove seeds and stem.

Whisk vinegar, oil, salt and pepper together in a small bowl. Reserve 3 tablespoons for salad dressing; brush the remainder over mushrooms and peppers.

Grill over Medium heat 3 to 5 minutes per side, until mushrooms are tender and peppers are slightly charred. Remove from heat; let cool slightly.

Just before serving, cut mushrooms and peppers into 1/2-inch wide by 2-inch long strips; toss in a serving bowl with greens, reserved dressing and pecans. Serve immediately
Nutritional Information
No Nutritional Information Available
H-E-B Cooking Connections

Created 07/31/2009
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