Vegan Portobello salad

Portobello salad

Vegan Portobello salad


  • 4 Portobello mushrooms
  • 1 lettuce
  • 2 bell peppers
  • sweet balsamic vinegar
  • garlic
  • coriander
  • oil, salt and pepper

Remove the stem from the Portobello mushrooms then cut into slices the thickness of two fingers.

Brush the mushroom slices with a marinade made from oil, salt, pepper, garlic, and coriander, then fry quickly on both sides in a little oil.

Wash the lettuce and peppers and cut into strips. Arrange on a plate, drizzle with balsamic vinegar, then top with the mushroom slices. Makes an excellent starter or a light supper.