Warm Portobello Mushroom Salad


  • 8oz Portobello mushrooms, stems removed if woody
  • 1/2 head romaine lettuce, washed and dried, broken into bite size pieces
  • 3 tablespoons of toasted pumpkin seeds
  • 1 tablespoon of minced shallots
  • 1 tablespoon of fresh lemon juice
  • 1 teaspoons of prepared Dijon mustard
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of salt
  • 2 tablespoons of Udo’s Choice Ultimate Oil Blend
  • Salt and pepper to taste

Serves 2


In a bowl, mix lemon juice, mustard, black pepper and salt. Whisk in Udo’s Oil to emulsify dressing. Add shallots and set aside. Slice mushrooms 3/8” thick and place in a large, cold sauté pan. Bring to medium high heat and cook mushrooms until soft, stirring occasionally (approx. 7-10 mins). In a large bowl, toss lettuce, mushrooms, pumpkin seeds and dressing. Season to taste


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