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Julius Caesar Portobello Salad Recipe

Julius Caesar Portobello Salad Recipe

This Julius Caesar Salad will have you thinking that the “Ides of March” may actually be a good thing. March 15th reminds us to “beware the Ides of March”. Spooky, eh? Or maybe not. I was chatting with my sister trying to figure out what in the world this saying really means. She wasn’t terribly successful at enlightening me. So I just keep saying over in my head, in a spooky voice, “Beware the Ides of March. Beware. Beware.” A little literature fun for all, right? Well on this Julius Caesar themed day I really can only think of one thing: Caesar Salad. And since I love grilled mushrooms on my Caesar Salads – here is my dairy free, vegan spin on the classic recipe…

Vegan Caesar! I doubt that Julius Caesar was vegan. But that doesn’t mean his salad can’t have a vegan spin once in a while. And yes, this recipe is a tad healthier than the traditional high-fat, cheese-topped, crouton-infused salad we all call “Caesar”. And I’ll admit, my recipe isn’t traditional. It is dairy-free, and I’ve left off the croutons (I use a side of grilled bread instead) – but you can certainly add them back on if you’d prefer. There are also no anchovies and no eggs in the dressing. Everything is vegetarian and vegan.

Lemony flavors with undertones of capers, pepper and cider vinegar accent this salad. The savory bold flavor of the grilled portobello mushroom shines through.

Vegan Julius Caesar & Mushroom Salad!

vegan, serves 2 (with leftover dressing)


Vegan Caesar Dressing

  • 5 cloves garlic, minced
  • 1 Tbsp spicy Dijon mustard
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsp vegan mayonnaise, aka Vegenaise
  • 1/3 cup olive oil
  • 2 Tbsp lemon juice
  • 1 Tbsp capers
  • 1/2 tsp fresh crushed black pepper
  • pinch of salt


  • 1 medium tomato, cubed
  • 1-2 hearts of romaine lettuce, sliced
  • 1/2 lemon, sliced into wedges
  • 2 large portobello mushrooms, peeled, de-stemmed
  • bread for grilling – side dish (or croutons)
  • vegan Parmesan cheese (opt’l)

Mushroom Marinade:

  • 2 Tbsp balsamic or apple cider vinegar
  • 1 Tbsp EVOO
  • 1 tsp agave or maple syrup
  • pinch of pepper


1. Grab your mushroom – slice off the thick stem so the shroom lays flat.

2. Whisk together your marinade ingredients in a shallow bowl. Add your mushroom to the marinade and allow to soak for a few minutes – on each side.

3. Turn on your grill or panini press.

4. Place marinated mushroom on grill. Also place a few stacked slices of bread.

5. While the mushroom is cooking (and bread toasting) – whisk your salad dressing.

6. Slice your romaine lettuce and place in a large bowl to toss with the mixed salad dressing.

7. Your mushroom should be done after about 5 minutes. Grab it and dunk it back in the leftover marinade for a quick cool-off soak. Then place on cutting board to slice into thin strips. Add a pinch of coarse sea salt if you’d like.

8. Lay sliced mushroom over top your romaine salad. Add more fresh black pepper over the top of the mushroom. Slice your tomato, soak the cubes in the leftover mushroom marinade and add to salad.

9. Grab your grilled bread slices and cut into triangles. Plate salad with a few triangles of bread and an optional side of roasted garlic hummus.