Blackened Portobello-Mushroom Salad

This salad eats like a steakhouse plate, except the steak is a meaty portobello cap. Marinated, dusted with Cajun seasoning, and seared until it’s very dark and crusty, the mushroom takes on the same savory, blackened punch you’d get from a peppered steak.

The marinade is the clever bit, working double duty. A tangy blend of red wine and balsamic vinegars, tomato juice, mustard, and oil first flavors the mushrooms, then a reserved portion gets drizzled over the finished salad as the dressing. One mixture, two jobs, and a flavor that runs through the whole plate.

Get the caps really brown in the pan, since that deep sear is what gives blackened its name and its smoky edge. Then fan the slices over greens loaded with white beans for protein, juicy tomato, sharp red onion, and crumbled blue cheese. It’s substantial enough to call dinner.

Pro Tips

• Sear the caps until they’re very dark and crusty; underdone portobellos turn watery and miss the blackened flavor.
• Let the mushrooms cool slightly before slicing so they hold neat, thin diagonal slices.
• Drain and rinse the white beans well, then pat them dry so they don’t water down the salad.

Variations

• Swap goat cheese or feta for the blue cheese if you want something milder.
• Add avocado, toasted walnuts, or roasted red peppers for more substance.
• Tuck the blackened slices into a wrap or onto a bun for a portobello sandwich.