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Portobello and Asparagus Salad Recipe by Paula Deen

Easy Level
20 MIN 5 Prep + 15 Cook
Servings
$ /Serving
Print
Easy Level
20 MIN 5 Prep + 15 Cook
6 Servings
$ /Serving

Portobello and Asparagus Salad Recipe by Paula Deen

Easy Level
20 MIN 5 Prep + 15 Cook
6 Servings
$ /Serving

Ingredients

  • 4 large portobello mushrooms, stems removed
  • 1 bunch fresh asparagus, tough ends removed
  • 1 pint grape tomatoes, halved
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 lb penne pasta, cooked
  • 1 teaspoon salt
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon dried parsley flakes

Preparation

Remove stems from portobello mushrooms.

 

Brush mushrooms, asparagus and tomatoes with olive oil. Grill mushrooms over medium heat until tender, 4 to 5 minutes per side, turning occasionally. Cut mushrooms into thin strips; place in a medium bowl.

 

Grill asparagus over medium heat for 3 to 4 minutes, turning occasionally. Cut asparagus into 2 inch lengths; add to mushrooms in bowl.

 

Grill tomatoes, cut side down, over medium heat for 3 minutes. Add to mushrooms and asparagus and toss in the pasta. Drizzle with lemon juice and olive oil. Sprinkle with seasoning, tossing gently to coat.

 

Seasoning:

 

Combine all spices in a bowl and transfer to an airtight container. Store in a cool, dry place up to 6 months.

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