Portabella Salad With Balsamic Vinaigrette Food

PORTOBELLO MUSHROOM SALAD

Steps:

• Heat balsamic and soy in a skillet and allow mushrooms to poach while the sauce reduces. Remove from heat and let cool. In a mixing bowl toss with onion, spinach and tomatoes. Serve chilled, family style, garnishing with fresh dill.

GRILLED PORTOBELLO MUSHROOMS WITH BALSAMIC

Steps:

• Preheat the grill. Preheat the oven to 350 degrees F.
• In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.
• In a medium bowl, whisk together the balsamic with 3/4 cup of the olive oil and the mustard.
• In a medium bowl, toss the mushrooms in the remaining 2 tablespoons olive oil. Season with salt. Place them, stem-side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Flip to the other side and cook for an additional 3 to 4 minutes. Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Season them lightly with salt.
• Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.

SAVANNAH'S BEST MARINATED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.
• Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.

PORTOBELLO-SPINACH SALAD

Steps:

• In a small bowl, whisk the first seven ingredients; set aside., In a large skillet, saute mushroom and onion in oil until tender. In a serving bowl, combine the spinach, mushroom mixture and tomatoes. Drizzle with dressing; toss to coat. Sprinkle with cheese.

SIMPLE AND FLAVORFUL BALSAMIC VINAIGRETTE

Steps:

• Whisk vinegar, mustard, sugar, garlic, salt, and black pepper together in a small bowl until sugar and salt are dissolved. Add oil in a thin stream, whisking continually until emulsified. Season with additional salt and pepper to taste.

OUR FAVORITE BALSAMIC VINAIGRETTE

Steps:

• Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

PORTABELLA SALAD WITH BALSAMIC VINAIGRETTE

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.

SIMPLE SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Toss the greens, salt and pepper together with just enough vinaigrette to coat, about 1/2 cup. Place them in a decorative bowl and top with the grape tomatoes and bell pepper. Serve the remaining vinaigrette on the side.
• Put the shallot and basil into the bowl of a food processor fitted with a metal blade. Pulse until the shallot is finely chopped. Add the balsamic, sugar, salt and pepper and pulse again. With the machine running, add the olive oil in a steady stream through the feed tube. Pour the vinaigrette into a small bowl and serve.

FRIED MOZZARELLA WITH SALAMI & PORTABELLA SALAD (30 MIN MEAL

Steps:

• In a large skillet, cook the salami over medium heat, turning, until just browned, about 3 minutes per batch; drain on paper towels.
• In the skillet, heat 1 tablespoon olive oil over medium heat. Add the mushrooms, season with salt and pepper and cook, turning, until tender, about 8 minutes; thinly slice and transfer to a large bowl.
• Meanwhile, transfer the breadcrumbs to a plate. In a shallow bowl, beat the eggs.
• Coat each cheese slice in breadcrumbs, dip in the egg, then coat again with breadcrumbs; place on a sheet of wax paper.
• In the same skillet, heat 1/4 cup olive oil over medium-high heat. Add 4 cheese slices and cook until crisp, about 1 minute on each side; transfer to a plate. Repeat with the remaining cheese slices.
• Add the mixed greens, vinegar, salami and remaining 1 tablespoon olive oil to the mushrooms, season with salt and pepper and toss.
• Place 2 mozzarella steaks on each of 4 plates and serve with the salad.

GRILLED PORTABELLA MUSHROOMS WITH BALSAMIC MARINADE

Steps:

• Combine first 6 ingredients in a large zip-top plastic bag. Add caps to the marinade. Seal and marinate in fridge up to 24 hours.
• Prepare grill or broiler.
• Remove caps and discard marinade. Place caps on grill rack or broiler coated with spray. Cook 5 minutes or until tender.
• Heat oil over medium-high heat. Add onion. Cover and cook ten minutes or until golden, stirring frequently. (at this point I assume you mix the onions and garlic into the mayo, but I've never actually used this step).
• Assemble grilled portabella sandwiches with one cap per bun, plus any lettuce, mayo, tomato, onion, or other garnish that you like. Or slice the portabellas into strips and enjoy as a topping for a mixed green salad with onion, tomato, etc.