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.
ROASTED PORTOBELLO CAPRESE SALAD
Tomatoes are roasted and then layered with the other traditional ingredients of a caprese salad -- mozzarella and basil -- over mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Place mushrooms and garlic on a rimmed baking sheet; coat with oil and vinegar. Sprinkle with 1 teaspoon salt, and season with pepper. Roast, shaking sheet occasionally, for 20 minutes. Flip mushrooms and garlic to recoat with oil. Add tomatoes; flip to coat in oil, sprinkle with remaining teaspoon salt, and season with pepper. Roast until mushrooms are tender and tomatoes are soft, 20 minutes more.
- Rub softened garlic onto mushrooms. Place 1 mushroom on each of 4 plates, and top each with some basil. Stack another mushroom and 1 mozzarella slice onto each. Layer more basil, 1 tomato slice, more basil, then another tomato onto each. Divide arugula among plates, and drizzle with pan juices. Serve with bread if desired.
Nutrition Facts : Calories 529 g, Cholesterol 30 g, Fat 36 g, Fiber 5 g, Protein 22 g, Sodium 1373 g
BLACKENED PORTOBELLO MUSHROOM SALAD
A SPEEDY cajun themed main-dish salad. Recipe from Cooking Light, May 1998. It is very highly rated on their website. After making this recipe, I have to say I was pleased. I marinated my mushrooms for about 30 minutes and they had great flavor. I used Emeril Essence (left over from another recipe) as the Cajun seasoning. My only suggestion would be to cut the mushrooms very thin so that they aren't rubbery after cooking. ENJOY!
Provided by januarybride
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 7 ingredients in a large zip-top plastic bag. Add mushrooms to bag; seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from bag, reserving marinade.
- Sprinkle mushrooms with Cajun seasoning. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms; cook 2 minutes on each side or until very brown. Cool; cut mushrooms diagonally into thin slices.
- Arrange 4 cups salad greens on each of 4 plates. Top each with mushroom slices, 2 tomato wedges, and onion rings. Sprinkle each with 1/4 cup beans and 1 tablespoon blue cheese. Drizzle the reserved marinade evenly over salads.
Nutrition Facts : Calories 275.2, Fat 9.1, SaturatedFat 2.5, Cholesterol 6.3, Sodium 229.7, Carbohydrate 35.5, Fiber 8.9, Sugar 5, Protein 16.6
PORTOBELLO MUSHROOM SALAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Arrange the mushrooms and celery on a platter and scatter the parsley leaves around. Squeeze the lemon juice evenly over the platter then liberally drizzle the salad with extra-virgin olive oil, about 3 tablespoons. Season the salad with salt and lots of black pepper and toss with your finger tips to combine. Using a vegetable peeler, shave cheese and scatter a couple of handfuls Parmigiano-Reggiano over the salad.
EASY PORTOBELLO MUSHROOM SAUTE
This quick and easy recipe tastes so good! You can substitute shallots for the onions if you wish. My family loves this recipe.
Provided by BRIDGET678
Categories Side Dish Vegetables Onion
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.
Nutrition Facts : Calories 348.8 calories, Carbohydrate 7.2 g, Cholesterol 10.4 mg, Fat 34 g, Fiber 1.9 g, Protein 6.6 g, SaturatedFat 6.3 g, Sodium 166.3 mg, Sugar 2.6 g
WARM BARLEY AND MUSHROOM SALAD OVER PORTOBELLOS
Steps:
- Bring the water to a boil in a medium-size saucepan. Stir in the barley, lower the heat, cover and simmer until tender, about 50 minutes.
- Meanwhile, heat 1/4 cup broth in a large skillet over medium heat until it simmers. Add the shallots and stir until most of the liquid has evaporated, about 2 minutes. Add the mushroom cubes and 1/4 cup of broth. Cook, stirring often, for 5 minutes. Pour in 1 cup of broth and stir, scraping the bottom of the skillet. Bring to a boil. Reduce heat and simmer until the liquid is reduced to a sauce consistency, about 15 minutes. Stir in the sage, rosemary, salt and pepper. Stir in the barley. Keep warm.
- Preheat the broiler. Brush both sides of the portobellos with the remaining 1/4 cup chicken broth. Season the underside lightly with salt and pepper to taste. Broil until softened, about 2 minutes per side. Place 1 mushroom on each of 4 plates and spoon the barley mixture over them. Garnish with parsley and serve immediately.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 2 grams, Carbohydrate 52 grams, Fat 3 grams, Fiber 13 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 1062 milligrams, Sugar 11 grams, TransFat 0 grams
PORTOBELLO MUSHROOM AND FETA SALAD
Portobello mushrooms and feta are the stars of this delicious salad-but roasted red peppers, squash and pine nuts play strong supporting roles.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 2 servings.
Number Of Ingredients 7
Steps:
- Preheat grill to medium heat. Brush mushrooms and squash evenly with 2 Tbsp. of the dressing. Grill 3 to 4 min. on each side or until tender. Remove from grill. Cut mushrooms into 1/2-inch-wide strips.
- Place salad greens in large serving bowl. Add mushrooms, squash and peppers; mix lightly. Add remaining 1/4 cup dressing; toss to coat.
- Sprinkle with the cheese and pine nuts.
Nutrition Facts : Calories 270, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 1010 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 11 g
PORTOBELLO MUSHROOM SALAD à LA GRECQUE
The technique for cooking vegetables in water, oil, and vinegar is called à la Grecque, or Greek style. Fennel, celery, pearl onions, and feta cheese round out the salad. Serve a full-boded Chardonnay with it
Provided by Kathy Cary
Categories Bon Appétit Salad Mushroom Watercress Feta Fennel Coriander
Yield Serves 6
Number Of Ingredients 15
Steps:
- Blanch onions in a saucepan of boiling water 2 minutes. Drain; cool. Peel onions.
- Heat oil in heavy large skillet over medium-high heat. Add garlic and sauté 1 minute. Add water, celery, fennel, and onions; bring to boil. Add mushrooms, vinegar, salt, pepper, and coriander. Simmer mushrooms until tender, about 30 minutes. Pour mushroom mixture into strainer set over large bowl. Return strained liquid to same skillet. Boil until reduced to 1/2 cup, about 12 minutes. Combine mushroom mixture and reduced liquid in large bowl. Mix in parsley and thyme. Chill at least 2 hours and up to 6 hours.
- Arrange watercress around edge of platter. Mound mushroom mixture in center. Sprinkle with cheese and serve.
CAESAR SALAD WITH PORTOBELLO MUSHROOMS
Categories Salad Fish Leafy Green Mushroom Low Carb Quick & Easy Lunch Parmesan Healthy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Combine minced anchovy fillets, fresh lemon juice, Dijon mustard and minced garlic in small bowl. Gradually whisk in 1/2 cup olive oil. Combine romaine lettuce and radicchio in large bowl.
- Heat remaining 3 tablespoons oil in heavy large skillet over medium heat. Add flattened garlic to skillet and cook until brown, about 4 minutes. Discard garlic. Increase heat to medium-high. Add mushrooms and sauté until brown, about 4 minutes per side. Remove from heat. Season mushrooms with salt and pepper. Sprinkle with parsley.
- Add dressing to salad and toss to coat. Mix in cheese. Season salad to taste with salt and pepper. Divide salad among plates. Top with mushrooms and serve immediately.
GRILLED PORTOBELLOS WITH MOZZARELLA SALAD
These colorful mushrooms are so filling, they're almost a meal in themselves. They can also be served with a small garden salad or as a hearty side dish. -Sarah Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first seven ingredients; cover and chill until serving., Spritz mushrooms with cooking spray. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Spoon 1/2 cup tomato mixture into each mushroom cap.
Nutrition Facts : Calories 133 calories, Fat 8g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 190mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
WARM PORTOBELLO MUSHROOM SALAD
From Clean Eating magazine, May/June 2010, this recipe is loaded with nutrients and very low in calories and saturated fat.
Provided by Epi Curious
Categories Spinach
Time 15m
Yield 2 salads, 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat a medium pan over high heat and add oil. Reduce heat to medium, add sliced mushrooms and vinegar and let them cook fully on one side for about 5 minutes, then flip. When mushrooms are nearly done, add walnuts, toss once and remove from heat. (If you overcook the walnuts, they will taste bitter.).
- Divide spinach between two plates and top with mushroom and walnut mixture. add salt and pepper to taste.
- Note: for a little extra protein, you can add sauteed shrimp or tofu.
Nutrition Facts : Calories 381.9, Fat 33.4, SaturatedFat 3.8, Sodium 105.7, Carbohydrate 16.9, Fiber 7.1, Sugar 4.3, Protein 12.1
PORTOBELLO-SPINACH SALAD
This salad could make a great entree as well as a side. The combination of the onions and the portobello mushrooms is so delicious, further enhanced by the flavorful dressing.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 290 calories, Fat 26g fat (5g saturated fat), Cholesterol 6mg cholesterol, Sodium 367mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.
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