Grilled Portobellos with Honey Dijon Lentils
with grilled bread / arugula, plum, and zucchini ribbon salad
Whether you grill it or not, this meal, last featured in 2020, is summer on a plate. The salad uses raw, thinly sliced zucchini, which has a fresh flavor and texture. It's a unique way to serve zucchini, so give it a try if you've never had it!
Smarts: The salad served with this meal is just dressed with lemon juice and olive oil to allow the simple flavors to shine. This is a common way to dress arugula salads, which already have a lot of natural peppery and citrus flavor. If you prefer a more complete dressing, balsamic vinaigrette would be great here. (Search the archives for a recipe.)
Ingredients
- Mushrooms, portobello - 8 , stems removed
- Honey - 2 tsp
- Mustard, Dijon - 1 tsp
- Soy sauce, low-sodium - 1 tsp
- Lemon juice - 1 tsp
- Lentils, cooked - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
- Blue cheese - 2 oz , crumbled (sub feta or goat cheese)
- Bread, any small loaf - 1 , thickly sliced (focaccia or ciabatta are great options)
- Oil, olive - 1 Tbsp
- Zucchini - 8 oz , sliced into ribbons
- Plums - 2 , sliced
- Lemon juice - 1 1/2 Tbsp
- Oil, olive - 1 1/2 Tbsp
- Arugula - 10 oz
- Pine nuts - 2 Tbsp (sub any chopped nuts)
Choose Cooking Method
Prep
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Make honey mustard sauce - (If prepping right before cooking, get grill heating before continuing with prep.) Whisk together honey, mustard, soy sauce, and lemon juice (portion for lentils). (Can be done up to 5 days ahead)
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Portobello mushrooms - (This makes enough for 2 nights.) Remove stems and use the side of a spoon to scrape out gills. (Can be done up to 3 days ahead)
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Zucchini / Plums / Bread - Prep as directed.
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Make
-
Heat grill to 400F / 204C. Clean grates and brush with some cooking oil.
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In a large salad bowl, whisk together lemon juice and olive oil (portions for salad). Pile arugula, zucchini, plums, and pine nuts on top. Wait to toss everything together until right before serving.
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Brush bread slices on both sides with olive oil (portion for bread).
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Brush mushrooms on both sides with some cooking oil and season with some salt and pepper.
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Sear mushrooms and bread on all sides until mushrooms are tender and bread is toasted. (Mushrooms should take 6 to 8 minutes total; bread should take about 5 minutes total.)
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Heat lentils in the microwave just until warm. Stir in honey mustard sauce and crumbled cheese.
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Toss salad until well combined. Season with some salt and pepper.
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Spoon lentils over mushrooms (remember to reserve half the mushrooms for Thursday). Serve with bread and salad on the side. Enjoy!
-
If you want to get a head start on Thursday's meal, go ahead and chop the mushrooms for that meal into bite-sized pieces.
Prep
-
Make honey mustard sauce - Whisk together honey, mustard, soy sauce, and lemon juice (portion for lentils). (Can be done up to 5 days ahead)
-
Portobello mushrooms - (This makes enough for 2 nights.) Remove stems and use the side of a spoon to scrape out gills. (Can be done up to 3 days ahead)
-
Zucchini / Plums / Bread - Prep as directed.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
In a large salad bowl, whisk together lemon juice and olive oil (portions for salad). Pile arugula, zucchini, plums, and pine nuts on top. Wait to toss everything together until right before serving.
-
Brush bread slices on both sides with olive oil (portion for bread).
-
Brush mushrooms on both sides with some cooking oil and season with some salt and pepper.
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Heat a grill pan or large skillet over medium heat. Sear bread on all sides until light golden brown, ~6 minutes total. Set bread aside and return pan to heat.
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Brush pan with some cooking oil and reduce to low-medium. Sear mushrooms on both sides until cooked through, 5 to 7 minutes total. (Do this in batches if needed.)
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Heat lentils in the microwave just until warm. Stir in honey mustard sauce and crumbled cheese.
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Toss salad until well combined. Season with some salt and pepper.
-
Spoon lentils over mushrooms (remember to reserve half the mushrooms for Thursday). Serve with bread and salad on the side. Enjoy!
-
If you want to get a head start on Thursday's meal, go ahead and chop the mushrooms for that meal into bite-sized pieces.
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