---
title: Herbed Portobello Mushroom Salad
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/herbed-portobello-mushroom-salad-61dde0b62b984736550b63bc
servings: 2
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Wheat
  - Milk
  - Eggs
tags:
  - Carb Smart
  - Veggie
  - Calorie Smart
  - Sodium Smart
  - Mediterranean
rating: 4.0
rating_count: 839
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the roasted portobello and peppers, calling it tasty and delicious.
  - theme: Ease of prep
    text: Quick and simple for most, though a few felt it took longer than expected.
image: "https://images.recipes.furrysalamander.com/Mushroom%20Recipes/Portobello%20Mushrooms/herbed-portobello-mushroom-salad.avif"
---
Preheat oven to 425 degrees. Wash and dry produce. Using the tip of a spoon, remove and discard black gills from undersides of @portobello mushrooms{2%pieces}; trim any large stems if necessary. Halve, core, and slice @bell pepper{1%pieces} into ½-inch-thick strips.

Drizzle both sides of each mushroom with @cooking oil{1%tbsp}; rub to evenly coat. Season all over with ¾ tsp @italian seasoning{¾%tsp}, @salt{1%tsp}, and @black pepper{1%tsp}. Place mushrooms, gill sides down, on one side of a #baking sheet{}. Toss bell pepper on empty side with a large drizzle of @olive oil{2%tbsp} and remaining italian seasoning. Season generously with salt and pepper. Roast on top rack until veggies are tender ~{15%minutes}. If mushrooms are done before pepper, remove mushrooms from sheet and continue roasting pepper. Transfer veggies to a plate to cool slightly. Place plate in refrigerator to cool more quickly.

While veggies roast, thinly slice @mini cucumber{2%pieces} into rounds. Dice @tomato{1%pieces} into ½-inch pieces. Trim and discard root end from @baby lettuce{4%cups}; chop leaves into bite-size pieces. Transfer chopped lettuce to a #large bowl{}.

In a #small bowl{}, toss cucumber and tomato with @italian dressing{2%tbsp}. Set aside to marinate, tossing occasionally.

Once roasted veggies have cooled slightly, slice mushrooms into ½-inch-thick strips. Add cucumber and tomato to bowl with lettuce, leaving marinade behind. Use a slotted spoon for easy transfer. To bowl with marinade, add @mayonnaise{1%tbsp} and 1 TBSP olive oil; whisk to combine. Season with salt and pepper if desired. To bowl with salad, add half the bell pepper and as much dressing as you like. Toss to coat.

Divide salad between plates. Top with mushrooms, remaining bell pepper, @parmesan cheese{2%tbsp}, and @croutons{1%cup}. Serve.