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Cornbread and Grilled Portobello Panzanella Salad

IngredientsBread, Mushrooms, Vegetables
Menu PartEntree
Cuisine TypeAmerican

Source: Flik Independent Schools

An innovative use of leftover cornbread became a hit for Joseph Bonimo, chef manager for Flik Independent Schools. Bonimo worked with The Mushroom Council to create the dish.


1/2 cup cubed avocado
1 lemon, juiced, zested
8 oz. day-old cornbread, grilled and cut into 1-in. cubes
1/2 cup sliced sweet onion
1/2 cup halved grape tomatoes (yellow and red, if possible)
1/2 cup cubed cucumber
1/4 cup, chopped fresh basil leaves
1/2 tsp. kosher salt
1/2 tsp. fresh ground black pepper
4 portobello mushrooms, grilled, stemmed, cut into 1-in. cubes, drained of any residual liquid
2 tbsp. balsamic vinegar
1/4 cup extra virgin olive oil


  1. Mix avocado and lemon juice.
  2. In large bowl, combine all other ingredients except vinegar and olive oil. Add avocado.
  3. Drizzle oil and vinegar over salad; toss to combine.
  4. Serve in chilled bowls.

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