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Portabella Mushroom and Spinach Salad with Feta
Kathie Clane

Portabella Mushroom and Spinach Salad with Feta

A fresh spinach salad with sautéed portabella mushrooms, tangy feta, and balsamic dressing—perfectly wholesome and flavorful.
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Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: Mediterranean
Calories: 134
Ingredients Method Notes

Ingredients
  

  • 2 large portabella mushrooms sliced
  • 4 cups fresh spinach washed and dried
  • 1/2 cup crumbled feta cheese
  • 1/4 cup red onion thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 clove garlic minced
  • Salt and pepper to taste

Method
 

  1. Prepare the Mushrooms: Heat olive oil in a skillet over medium heat. Add the sliced portabella mushrooms and garlic. Sauté for 5-7 minutes until the mushrooms are tender and slightly golden. Season with salt and pepper to taste.
  2. Assemble the Salad: In a large bowl, combine fresh spinach, red onion, and sautéed mushrooms. Toss gently to mix.
  3. Add the Dressing: Drizzle balsamic vinegar over the salad and toss again to ensure even coating.
  4. Garnish: Sprinkle crumbled feta cheese over the top for a creamy, tangy finish.
  5. Serve: Divide into individual bowls or serve family-style on a platter. Enjoy immediately for the freshest taste!

Notes

  • For a vegan option, replace feta with vegan cheese or omit it altogether.
  • This salad pairs wonderfully with crusty bread or grilled protein like chicken or shrimp.