• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • FAQ
  • About
  • Cookbooks

All Day I Dream About Food

menu icon
go to homepage
  • Recipe Index
  • FAQ
  • About
  • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • FAQ
    • About
    • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Gluten Free » Grilled Portobello Caesar Salad – Low Carb and Gluten-Free

    Published: Jun 24, 2013 · Modified: Jul 15, 2022 by Carolyn

    Grilled Portobello Caesar Salad – Low Carb and Gluten-Free

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    1.2K shares
    Jump to Recipe Print Recipe

    Grilled Portobello Caesar SaladGrilled portobello mushrooms make a wonderful alternative to chicken or fish on a tangy caesar salad.  Low carb and gluten-free.

    I don’t know about you, but I am seeing more and more creative recipes using mushrooms.  These little guys (or big guys, sometimes) are jam-packed with powerful nutrients, and they really are incredibly versatile. And, according to hieroglyphics, the ancient Egyptians believed that they were the plant of immortality.  Now, I am not sure if the ancient Egyptians ate them, bathed in them, or balanced them on their heads to derive these magical properties. But I’d far rather eat my mushrooms, thank you very much. I love mushrooms in almost any form: fresh, sautéed, grilled, pureed into soup. If you ask me to bathe in them or balance them on my head, well…then we might have a problem.

    Grilled Portobello Mushrooms

    Loving them as I do, I am delighted to be a part of the KitchenPlay Progressive Party with the Mushroom Council.  And thankfully, neither party asked me to bathe in them or balance them on my head.  They asked me to create a salad recipe for the Swap It or Top It promotion.  The idea being that mushrooms can be worked in to almost any recipe, and are a great way to swap out some or all of the meat to create a whole new dish.

    Grilled Portobello Caesar Salad

    That definitely gave me some food for thought.  I could easily create a salad featuring mushrooms, but I liked this “swapping it” idea and I wanted to play that up.  And these days, you don’t see too many plain Caesar salads; they are often topped with grilled chicken or fish.  So why not grilled mushrooms?  Big Portobello mushrooms are perfect for this, as they are thick and juicy and have a meaty quality to them.  They really took the Caesar to a whole new level.  I highly recommend making your own Caesar dressing.  What a taste difference!  But you can used bottled too, if you’d prefer.

    Grilled Portobello Caesar Salad

    And you can join the Swap It or Top It event too, and have a chance to win $5000.  Whether you top your favourite burger with grilled mushrooms or swap out the bread or the meat with a big Portobello, you can enter your recipe at Mushroominfo.com.

    Join us also for a fun Swap It or Top It Twitter Party tomorrow night (June 25th, 7pm EDT), where you can also win some fun prizes.

    Swap It or Top It event

    This post was sponsored by The Mushroom Council and Kitchen Play.  All thoughts, recipes and photographs are my own.

    Grilled Portobello Caesar Salad

    Grilled Portobello Caesar Salad – Low Carb and Gluten-Free

    Grilled portobello mushrooms make a wonderful alternative to chicken or fish on a tangy caesar salad. Low carb and gluten-free.
    No ratings yet
    Print Pin Rate
    Servings: 4 servings

    Ingredients

    Caesar Dressing:

    • ¼ cup finely grated Parmesan cheese
    • 2 large anchovy filets
    • 2 egg yolks
    • 2 cloves garlic coarsely chopped
    • Juice of one lemon
    • Zest of one lemon
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • ½ cup olive oil

    Salad:

    • 4 large Portobello mushrooms
    • 1 tablespoon olive oil
    • Salt and pepper to taste
    • 2 large heads romaine lettuce washed and dried
    • 4 oz Parmesan cheese grated or shaved

    Instructions

    • For the dressing, place Parmesan, anchovies, egg yolks and garlic in a blender or food processor and process until it forms a thick paste.
    • Add lemon juice, lemon zest, salt and pepper and process until combined.
    • Slowly add olive oil until dressing is well mixed and emulsified.
    • For the salad, preheat grill to medium heat and brush Portobellos with olive oil, then sprinkle with a little salt and pepper. Place on grill, top-down, for about 5 minutes, then turn over and grill for another 2 to 3 minutes. Slice thinly.
    • Meanwhile, tear romaine leaves and divide among four plates. Sprinkle with grated or shaved parmesan. Top with sliced Portobello mushrooms and serve with dressing on the side.

    Notes

    Serves 4. Each serving has 12.2 g of carbs and 5.8 g of fiber. Total NET CARBS = 6.5 g.
    1.2K shares

    free email series

    Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!


    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

    Reader Interactions

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Rachael (Fuji Mama) says

      July 15, 2013 at 11:26 am

      What a great twist on a caesar salad!! And I totally agree about making your own dressing…so delicious!

      Reply
    2. Mushrooms Canada says

      July 05, 2013 at 12:16 pm

      The perfect way to make this meal vegetarian without compromising the heartiness of the dish. Love it! Thanks for sharing…

      -Shannon

      Reply
    3. Jeanette says

      June 28, 2013 at 7:47 am

      I love the idea of a meaty grilled portobello mushroom on top of Caesar Salad! We must both have grilled Caesar Salad on the brain this week except I grilled the lettuce.

      Reply
    4. shelly (cookies and cups) says

      June 26, 2013 at 9:36 am

      Love that you added portobello mushrooms to a Caesar salad! Such a great idea!!

      Reply
    5. Susan says

      June 25, 2013 at 2:51 pm

      This is a great swap and that homemade caesar dressing really makes all the difference!

      Reply
    6. RavieNomNoms says

      June 25, 2013 at 1:43 pm

      Grilled mushrooms is one of my favorites! SO good!

      Reply
    7. Sommer @ ASpicyPerspective says

      June 25, 2013 at 9:39 am

      Love this! Sounds delicious!

      Reply
    8. Brenda @Sugar-Free Mom says

      June 25, 2013 at 8:47 am

      I love this recipe of yours! I have some portobellos in my fridge I’ve been meaning to grill and can’t wait now, my mouth is watering!

      Reply
    9. Erin @ Texanerin Baking says

      June 25, 2013 at 8:30 am

      I’m not a mushroom or veggie fan in general but my husband is! I’d love too make this for him one day. 🙂

      Reply
    10. mellissa @ ibreatheimhungry says

      June 25, 2013 at 7:44 am

      I love grilled portobello mushrooms – I never would have thought of pairing them with a caesar salad! Can’t wait to give this one a try!

      Reply
    11. Kiran @ KiranTarun.com says

      June 25, 2013 at 12:25 am

      A very tasty use of portobello! Love mushrooms in salads 🙂

      Reply
    12. Georgia @ The Comfort of Cooking says

      June 24, 2013 at 6:40 pm

      What a great idea for Caesar salad! This looks so light, fresh and easy to make. Thanks for sharing this recipe, Carolyn!

      Reply
    13. Eat Good 4 Life says

      June 24, 2013 at 5:06 pm

      My husband just discovered the large and chunky portobello mushroom the other day and will used them as burgers. It was insane delicious. Can’t wait to try this variation with them.

      Reply
    14. Liz @ The Lemon Bowl says

      June 24, 2013 at 4:35 pm

      This sounds insanely delicous!! I’ve not wanted much meat this pregnancy so this is right up my alley!

      Reply
    15. Lady Jennie says

      June 24, 2013 at 2:50 pm

      Only five comments? It’s because it’s salad. 😉 I think my salade niçoise recipe post got the lowest views ever (chuckle).

      This looks great. I bet you could make GF croutons too to have the complete effect. I love caesar salad dressing.

      PS I made your icebox cake and everyone loved it. I put it in a 9×13 pan because it was easier, and I puréed most of the strawberries and mixed them with the cream because I didn’t have enough in my garden. Big success!

      Reply
      • Carolyn says

        June 24, 2013 at 2:52 pm

        LOL, I was joking about this on my facebook page, saying if I’d added bacon, it would have garnered far more interest. It’s a really great salad, though. Nothing compares to homemade Caesar dressing (with anchovies!). And so very glad the cake worked out!

        Reply
    16. Russell says

      June 24, 2013 at 2:46 pm

      Yum! I can’t get enough portobello mushrooms.

      Reply
    17. Christiane - Taking On Magazines says

      June 24, 2013 at 2:36 pm

      Bathing in mushrooms, not a pleasant thought. I do love them though. Grilled mushrooms are divine and paired with the ingredients of your salad, they look downright decadent.

      Reply
    18. Denise says

      June 24, 2013 at 1:14 pm

      Kind of right there with you on mushrooms – not sure I want to bathe in them but I sure do like to eat them. Portobello is my go-to mushroom for vegetarian options, love their earthy flavor and hearty texture. Great use with a Caesar salad.

      Reply
      • Carolyn says

        June 24, 2013 at 1:27 pm

        Thanks, Denise! I eat my fair share of mushrooms but I am not sure I want to be immortal. 🙂

        Reply
    19. Caroline @ chocolate & carrots says

      June 24, 2013 at 12:04 pm

      What a wonderful salad! I’m always on a mission to get more salads in my family, especially at dinner time. This looks like just the ticket! 😀

      Reply
    20. Gina @ Running to the Kitchen says

      June 24, 2013 at 11:19 am

      Love this twist on a caesar salad! My husband has a seriously weird affinity for them (like any time we go out, he orders one…it’s to the point of ridiculous) so I might have to throw this version at him for a curveball 😉 Really looking forward to meeting you August!

      Reply

    Primary Sidebar

    FREE Secrets to Keto Baking

    Tips and tricks to delicious and healthy recipes!

    Looking for the best low carb recipes? You’ve come to the right place! I’m Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

    COPYRIGHT © 2023 · ALL DAY I DREAM ABOUT FOOD · DISCLOSURE POLICY · PRIVACY POLICY

    Copyright© 2023