Photo of Marinated portobello-feta salad by WW

Marinated portobello-feta salad

Total Time
23 min
15 min
8 min
Who says you must include meat for a hearty salad? Instead, this easy salad recipe incorporates meaty-textured and earthy-flavored broiled portobello mushrooms as the star topping for the mixed greens. The mushrooms get a dose of flavor from the homemade dressing that’s used as a marinade, and they pair beautifully with rich, tangy feta cheese. It’s a filling salad for a weekday lunch or easy dinner, and it’s also fancy enough to serve as a side dish at your next gathering. The dressing is so delicious that you'll want to make extra for later in the week. It'll stay fresh in the refrigerator for about 7 days.


Honey mustard

2 Tbsp


1 Tbsp, chopped, or any other herbs you have on hand

Uncooked shallot(s)

1 Tbsp, chopped


1 medium clove(s)

Red-wine vinegar

2 tsp

Olive oil

2 tsp

Maple syrup

1½ tsp

Table salt

½ tsp

Portobello mushroom(s)

1½ pound(s), stems removed

Fresh mixed greens

8 cup(s)

Feta cheese

½ cup(s), crumbled


  1. Preheat broiler.
  2. In a food processor, combine mustard, basil, shallots, garlic, vinegar, oil, maple syrup and salt; process until smooth.
  3. Place mushrooms in a baking pan, stem sides up; pour dressing over mushrooms and spread it out to make sure it covers all mushrooms. Broil mushrooms, flipping once, until tender, about 6 to 8 minutes; remove from oven and thinly slice.
  4. Place 2 cups of baby greens on each of 4 plates; top each with 1/4 of mushrooms and 2 tablespoons of cheese. Yields 1 salad per serving.