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Salad Stuffed Grilled Portobellos


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Salad Stuffed Grilled Portobellos


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Salad Stuffed Grilled Portobellos

A really satisfying vegetarian option. Grilling mushrooms only enhances their “meaty” texture and taste. Stuffing them with this light and filling chickpea salad makes it a meal in one.


  • Prep Time : 12 min
  • Cook Time : 20 min
  • Ready Time : 32 min




  • 6 Portobello mushroom caps, stemmed and gills removed
  • 1 (15-ounce) can garbanzo beans, drained and rinsed
  • 1 cup shredded Romaine lettuce (about 1 small heart)
  • 3 scallions, chopped
  • 1/2 cup halved yellow cherry tomatoes
  • 2 tablespoons fresh chopped dill, or 1 teaspoon dried
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 lemon, juiced
  • 2 tablespoons extra virgin olive oil


Grill mushrooms over medium high heat about 8 to 10 minutes per side or until tender.
In a large bowl, combine beans, lettuce, scallions, tomatoes, dill, vinegar, cumin, salt, pepper and lemon juice. Toss to combine. Divide salad between 6 grilled mushroom caps and drizzle with olive oil before serving. Serve immediately.

As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2012) – Subscribe Now.


Servings Per Recipe: 6

Amount Per Serving

  • Calories: 330
  • Total Fat: 9g
  • Sodium: 116mg
  • Total Carbs: 49g
  •     Dietary Fiber: 14g
  • Protein: 17g


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




7 Responses to Salad Stuffed Grilled Portobellos

  1. love your creativity

  2. This was a hit tonight in our house!! There was even enough salad left after the mushrooms were eaten. THANK YOU FOR POSTING!

    • ooooh I am so happy you liked it! I make this salad all the time even without the mushrooms. YAY!

  3. yes, this is dinner. Add a hunk of bread and an iced coffee and I’m set.

  4. Do you think this dish would work for a Shabbos day appetizer? Does it still taste good if the mushrooms are not right off the grill, and more like room temperature?

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