Portobello and Asparagus Salad

Portobello and Asparagus Salad

  • 2-4 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 pound penne pasta, cooked
  • Seasoning, recipe follows


  • 1 teaspoon salt
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon freshly ground black pepper

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.

[print-me target=”.post-content”]