Grilled Romaine Salad with Blue Oyster Mushrooms

Grilled Romaine Salad with Blue Oyster Mushrooms

Author: Carolyn Severin, Hamama Success Team Member

Prep Time: 10 minutes 

Cook Time: 10 minutes

Makes: 2 servings

This romaine Caesar salad is truly to die for! Not only does it have a unique and pretty display, the flavors are just outstanding. There is just something special about grilled romaine lettuce with a creamy japanese caesar dressing and crispy blue oyster mushrooms that make this meal really come together. Don’t forget to top it off with fresh romaine microgreens and enjoy!



  • 1 large head of romaine lettuce, chopped in half longwise
  • 8 oz blue oyster mushrooms, cut into ⅓ inch thick slices
  • 2 tbsp olive oil or butter
  • 1 garlic clove, minced


Furikake Caesar Dressing:

  • ¼ cup vegan mayo
  • 2 tsp anchovy paste
  • 1 tbsp rice wine vinegar
  • 1 large garlic clove, minced
  • ½ tsp fresh ginger, minced
  • ½ tsp furikake seasoning
  • ¼ tsp salt and pepper






  1. Preheat the grill to medium-high. 
  2. While the grill is heating up, make the furikake caesar dressing: Add all of the ingredients and mix to combine. Set aside.
  3. When the grill is hot, take one half of the romaine lettuce and brush a little olive oil on the cut side. Place cut side down on the grill and sear until grill marks appear, about 2 minutes. Remove it from the grill and place it on a large plate.
  4. Heat a medium-sized skillet over medium heat. Add in a little olive oil or butter,  the minced garlic and a little salt and pepper. Stir for about 2 minutes until fragrant.  
  5. Pan sear the blue oyster mushrooms until golden brown and slightly crispy, about 5 minutes on each side.
  6. Assemble everything on a plate: Add the mushrooms & dressing to the grilled romaine lettuce and garnish with romaine microgreens, capers, extra furikake seasoning and salt/pepper to taste.


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