Grilled Mushroom Cobb Salad is a good-for-you meal choice for summer meals. Relatively few people are aware of the health benefits of mushrooms, according to a new national survey by University of Florida Institute of Food and Agricultural Sciences researchers. Mushrooms provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D and more. The United States is second only to China in global mushroom production, according to the study. In 2014-2015, the United States produced 862 million pounds of fresh mushrooms and 90 million pounds of processed mushrooms. The U.S. exported 105 million pounds of fresh mushrooms and 263 pounds of processed mushrooms that year. And Florida mushrooms are plentiful in every season.
Grilled Mushroom Cobb Salad
Yield: 4 servings
2 tablespoons olive oil
Sea salt and coarsely ground pepper to taste
1 large red bell pepper, cut in 2-inch pieces
4 portabella mushrooms, sliced
4 cups chopped romaine lettuce
1/4 cup prepared vinaigrette salad dressing, or more to taste
4 hard boiled farm fresh eggs, coarsely chopped
4 ounces crumbled Florida goat cheese
1. Whisk oil, salt and pepper and brush mushroom strips and red peppers with mixture. Place red pepper pieces on a skewer and grill peppers and mushrooms, turning once, for about 10 minutes.
2. Toss lettuce with vinaigrette and arrange on a shallow platter. Arrange mushrooms, roasted peppers, eggs and blue cheese in four “stripes” across the bed of lettuce. Serve chilled.
Recipe note: Freshly mashed garlic can be added to the oil mixture.
SOURCE: Recipe adapted from The Mushroom Council