PORTOBELLO MUSHROOM SALAD
This flavorful roasted portobello mushroom salad features Manchego cheese, mixed greens, and a homemade vinaigrette dressing.
Provided by a Couple Cooks
Categories Salad
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Slice the portobello mushrooms. In a bowl, toss mushrooms with enough olive oil to lightly coat and sprinkle with kosher salt and fresh ground pepper. Spread the mushrooms in a single layer on a baking sheet and roast for 15 minutes until golden brown, turning once.
- Meanwhile, mince the garlic. In a small bowl, whisk together the garlic, Dijon mustard, red wine vinegar, olive oil, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper. (Vinaigrette can be stored in the refrigerator for up to 2 weeks; make sure to bring to room temperature and shake well before serving.)
- To serve, place the greens on a plate and top with warm mushrooms, cheese shavings, and vinaigrette.
FRUIT AND GORGONZOLA SALAD WITH PROSCIUTTO
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut or tear the prosciutto into bite-size pieces. Place a large skillet over medium-high heat; add 1 tablespoon olive oil. Add the prosciutto in a single layer (you may need to do this in two batches); cook, turning occasionally, until crisp, about 1 minute per side. Drain on a paper-towel-lined plate.
- Add the remaining 2 tablespoons olive oil to the skillet over medium-high heat. Whisk the vinegar, mustard, 1/2 teaspoon salt, and pepper to taste into the oil to make a smooth dressing. Add the peaches, plums and red onion to the skillet; toss to coat and wilt the onion slightly. Transfer the mixture to a large serving bowl.
- Add the greens and half of the gorgonzola to the bowl; toss to coat with the dressing. Divide the salad among plates; top with the crisp prosciutto and the remaining gorgonzola. Serve with the bread.
Nutrition Facts : Calories 304, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 29 milligrams, Sodium 1193 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 13 grams
PORTOBELLO MUSHROOMS WITH WHITE BEANS AND PROSCIUTTO
Provided by Larraine Perri
Categories Bean Mushroom Appetizer Bake Fall Healthy Prosciutto Party Self Sugar Conscious
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat oven to 450°. On a rimmed baking sheet lined with parchment paper, place caps top up. In a bowl, whisk 2 teaspoons oil and vinegar and season with salt and black pepper. Brush caps with oil mixture; reserve remaining mixture. Bake until tender, 8 minutes. In a skillet over medium heat, heat remaining 2 teaspoons oil. Cook shallots until soft, 2 minutes. Add garlic and rosemary; cook, 1 minute. Stir in beans and broth; season with black pepper. Remove from heat, stir in prosciutto and parsley and transfer to a bowl. In the same skillet over medium heat, cook spinach until wilted, 1 minute. Drain juice from caps and return to baking sheet, top down; brush with remaining oil mixture. Stuff caps with bean mixture and spinach. In a bowl, combine panko and Parmesan; divide among caps. Coat caps with cooking spray; bake until panko is golden, 10 minutes.
JUMBO SHRIMP WRAPPED WITH ARUGULA AND PROSCIUTTO
Provided by Rachael Ray : Food Network
Categories appetizer
Time 12m
Yield 18 jumbo shrimp, feeding 6 to 8 guests
Number Of Ingredients 9
Steps:
- Place shrimp in shallow dish and add lemon zest and juice, garlic, salt, pepper and extra-virgin olive oil. Toss shrimp to coat evenly with dressing. Arrange the arugula in piles of 2 or 3 leaves, working with 6 piles at a time. Pile up 3 slices of prosciutto and cut in half across.
- To assemble the shrimp, place 1 shrimp on each pile of 2 or 3 arugula leaves then wrap the leaves up with the shrimp using the prosciutto. Assemble 6 pieces at a time, like an assembly line. Nest a grape tomato into the curve of the prosciutto wrapped shrimp and secure into place with a party pick.
- Arrange the shrimp appetizers on a platter and don't forget to put out a small empty bowl near the shrimp platter to collect the tails of shrimp and party picks, once guests finish the appetizers.
PROSCIUTTO SALAD ON A STICK
Provided by Marcela Valladolid
Categories side-dish
Time 15m
Yield 12 sticks
Number Of Ingredients 7
Steps:
- Toss the arugula, extra-virgin olive oil and red wine vinegar in a medium mixing bowl until well mixed. Season to taste with salt and pepper and toss again.
- Lay 1 slice of prosciutto flat on a cutting board horizontally. Smear with about 1 teaspoon of the mustard (you can use more or less if desired). Line the prosciutto with about 1 tablespoon of the dressed arugula. Wrap the prosciutto-arugula slice around the upper portion of a grissini stick at an angle, slightly overlapping. Repeat for the remaining 11 portions.
- Serve standing up in a Mason jar with the prosciutto portion on top.
CELERY AND PORTOBELLO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine salad ingredients and dress with lemon juice and extra-virgin olive oil. Season with salt and pepper and top salad with shavings of cheese made with a vegetable peeler.
PORTABELLA SALAD WITH BALSAMIC VINAIGRETTE
Rob Feenie, a regular on Food TV Canada, owns the Luminiere Tasting Bar in Vancouver - this is one of his most popular dishes!
Provided by CountryLady
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- MUSHROOMS: Cut stems off mushrooms& reserve for another use (soup?) or discard.
- Using a spoon, carefully scrape gills off mushroom caps& discard; brush top of caps.
- Brush small roasting pan with some of the oil& sprinkle with half the salt.
- Place mushrooms in pan, drizzle with remaining oil, sprinkle with remaining salt& pepper.
- Place 2 or 3 slices of garlic& 2 sprigs of thyme on each mushroom.
- Roast in preheated 450F oven until tender, about 10 minutes.
- Let cool; discard garlic& thyme.
- This may be refrigerated for up to 3 days.
- VINAIGRETTE: Whisk vinegar with mustard.
- Slowly drizzle in the oil, whisking continuously, until emulsified.
- Whisk in seasonings.
- This can be made ahead& refrigerated for up to 3 days.
- ASSEMBLY: Toss spinach& arugula with vinaigrette in a large bowl.
- Divide among 4 dinner plates, top with mushrooms, proscuitto& cheese.
Nutrition Facts : Calories 400, Fat 36.1, SaturatedFat 6.7, Cholesterol 11, Sodium 792.9, Carbohydrate 11.8, Fiber 5, Sugar 4.2, Protein 11.6
PORTOBELLO AND POBLANO ENCHILADAS
Portobello mushrooms add hearty flavor to these creamy vegetarian enchiladas. Since poblano chiles vary in spiciness, use a milder chile, such as Anaheim, if you prefer a dish with less kick.
Provided by Katherine Sacks
Categories Vegetarian Mushroom Tortillas Kid-Friendly Party Dinner Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Combine vinegar, sugar, and 4 Tbsp. lime juice in a small bowl. Stir in half of the onion, cover, and set aside.
- Purée chipotle chile and 1/4 cup cream in a blender until smooth. Transfer to a medium bowl; stir in 1/4 tsp. salt and remaining 2 cups cream and 1 Tbsp. lime juice.
- Heat oil in a large heavy skillet over medium-high until hot but not smoking. Add mushrooms, poblano chile, garlic, and remaining onion and cook, stirring occasionally, until mushrooms are tender and onions are translucent, about 10 minutes. Season with remaining 3/4 tsp. salt.
- Meanwhile, stack tortillas with damp paper towels between each one, then wrap the stack in a clean dish cloth. Microwave for 45 seconds. Keep stack wrapped.
- Spread 1/2 cup cream sauce on the bottom of a 9x13" baking dish. Transfer remaining sauce to a wide shallow bowl and dip tortillas, one at a time, into sauce to coat. Stack dipped tortillas on a work surface.
- Sprinkle 1 Tbsp. queso fresco down center of 1 tortilla. Top with 1/4 cup mushroom mixture, arranging down center over cheese. Top with 1 tsp. cilantro. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas. Spoon remaining sauce over enchiladas, making sure to cover entirely with sauce. Top with cheddar and remaining 3 Tbsp. queso fresco.
- Bake enchiladas until cheese is melted and edges of tortillas are toasted, 25-30 minutes. Top with reserved pickled onion and remaining 1 Tbsp. cilantro.
- Do ahead
- Sauce can be made 1 day ahead. Cover and chill.
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