Chipotle Portobello Salad Recipe | Vegetarian Times Skip to main content

Chipotle Portobello Salad

To make this salad exceptionally easy, use prepackaged organic romaine hearts and the long crostini-shaped packaged croutons that come in clear cellophane bags.      



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3 Tbs. olive oil
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1 Tbs. tamari or low-sodium soy sauce
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3 Tbs. fresh lime juice
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½ tsp. ground chipotle pepper
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4 large portobello mushrooms, stems removed
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3 romaine hearts, rinsed and torn into bite-sized pieces
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1 11-oz. pkg. croutons


  1. In large bowl, whisk together 2 Tbs. olive oil, tamari, lime juice and chipotle pepper. Season mushrooms with salt and pepper, and brush with chipotle mixture. Let stand 10 minutes.
  2. Coat large skillet with nonstick cooking spray, add remaining 1 Tbs. of oil and heat over medium-high heat. Add mushrooms, and cook 3 to 4 minutes on each side, or until lightly browned and tender. Transfer mushrooms to cutting board, let cool slightly and cut diagonally into thin slices.   
  3. In large bowl, toss romaine with Creamy Lime-Cheddar Dressing. Transfer lettuce to serving platter, and top with mushrooms and croutons.  


Creamy Lime-Cheddar Dressing 

Makes about 2/3 cup                30 minutes or fewer         


  • 2 green onions (white and most of green parts), chopped
  • 1 Tbs. white miso or 1 tsp. vegetarian Worcestershire sauce
  • 1 medium-sized clove garlic
  • 2 Tbs. fresh lime juice
  • 1/4 cup unsweetened soymilk
  • 1/4 cup extra virgin olive oil
  • 1/4 cup grated aged white cheddar cheese or soy cheddar cheese
  • Freshly ground black pepper to taste
  1. In food processor or blender, combine onions, miso, garlic, lime juice, soymilk, olive oil and cheese, and process until smooth and creamy.  
  2. Transfer to small bowl, and season to taste with black pepper.

Nutrition Information: 

16 g
Total Fat: 
32 g
Saturated Fat: 
5 g
42 g
15 mg
1 mg
3 g
6 g
Serves 8