Grilled Mushroom Salad With Arugula Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ARUGULA AND MUSHROOM SALAD

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9



Arugula and Mushroom Salad image

Steps:

  • Whisk the mustard, vinegar, shallots, chives, 1/4 teaspoon salt and a few grinds of pepper together in a medium bowl. Gradually whisk in the oil to emulsify.
  • Combine the arugula, endives and mushrooms in a salad bowl, and toss with the vinaigrette. Serve immediately.

1 tablespoon Dijon mustard
2 tablespoons Champagne vinegar
1 small shallot, minced
1 tablespoon finely chopped chives
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 cups baby arugula
2 Belgian endives, thinly sliced
8 ounces white button mushrooms, sliced

GRILLED SHRIMP WITH ARUGULA MUSHROOM SALAD

Provided by Giada De Laurentiis

Categories     appetizer

Time 28m

Yield 6 servings

Number Of Ingredients 11



Grilled Shrimp with Arugula Mushroom Salad image

Steps:

  • To make the shrimp: Heat the oil in a heavy medium skillet over medium heat. Add the pepperoncini and garlic and cook until fragrant, about 2 minutes. Season, to taste, with salt and pepper. Set aside.
  • Toss the shrimp in a medium bowl with 2 teaspoons of the pepperoncini oil. Sprinkle with salt and pepper. Prepare a charcoal or gas grill for high heat or preheat the grill pan over a high flame. Grill the shrimp until just cooked through, about 2 minutes per side. Toss the shrimp with the remaining pepperoncini oil to coat.
  • Meanwhile, to make the salad: Whisk the extra-virgin olive oil and lemon juice in a medium bowl to blend. Season the dressing, to taste, with salt and pepper.
  • Top the arugula with mushrooms in a large bowl. Season the salad, to taste, with salt and pepper. Surround with the warm grilled shrimp and shaved Parmesan. Add dressing and toss before service. Serve immediately. Mound the salad in the center of large plates.

3 tablespoons olive oil
2 tablespoons finely chopped pepperoncini
1 1/2 teaspoons minced garlic
Salt and freshly ground black pepper
24 large shrimp (about 1 pound), peeled, deveined
1/3 cup full-flavored extra-virgin olive oil
3 tablespoons fresh lemon juice
Sea salt and freshly ground black pepper
10 cups fresh arugula, large leaves torn in half
4 ounces large button mushrooms, thinly sliced
2 ounces shaved Parmesan

GRILLED MUSHROOM SALAD WITH ARUGULA

Categories     Salad     Leafy Green     Mushroom     Onion     Side     Parmesan     Grill/Barbecue     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14



Grilled Mushroom Salad with Arugula image

Steps:

  • Whisk together vinegar, sugar, salt, pepper, and shallots in a large bowl. Add oil in a slow stream, whisking constantly until combined. Reserve half of vinaigrette in another large bowl and add mushrooms to remaining vinaigrette. Toss to coat and marinate 5 minutes.
  • Transfer mushrooms to another bowl with a slotted spoon, discarding marinade.
  • Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 minutes per batch. Transfer as grilled to a cutting board and cool to room temperature.
  • Cut portabellas into 1/2-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into 1/2-inch pieces.
  • Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese, and salt and pepper to taste and toss again.

1/2 cup Champagne vinegar
2 teaspoons sugar
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 cup finely chopped shallots (4 small)
1 cup extra-virgin olive oil
1/2 pound whole fresh portabella mushrooms, stems discarded
1/2 pound fresh shiitake mushrooms, stems discarded
1/2 pound fresh cremini mushrooms, trimmed
3/4 pound fresh chanterelle mushrooms, trimmed
1/2 pound baby arugula, or regular arugula torn into bite-size pieces (16 cups)
2/3 cup Parmigiano-Reggiano shavings (made with a vegetable peeler from a 2-oz piece)
Special Equipment
a well-seasoned large (2-burner) ridged grill pan (preferably cast-iron)

ARUGULA SALAD WITH GRILLED MUSHROOMS & GOAT CHEESE

Well-known for his healthy eating habits, Barack Obama was called an elitist when he noted the high price of arugula at Whole Foods while on the campaign trail. He'd appreciate this arugula, mushroom and goat cheese salad from author and health guru Dr. Andrew Weil, who says that the mushrooms are high in protein and "virtually devoid of fat." Thus, we can top this delicious salad with a little creamy cheese without worrying about adding an unhealthy amount of fat. ;) F&W Magazine, February 2006 Edition from the Beauty of Mushrooms.There is a 20 minute marinating time.

Provided by Manami

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11



Arugula Salad With Grilled Mushrooms & Goat Cheese image

Steps:

  • In a large bowl, whisk the vermouth with the olive oil and season with salt, pepper, and crushed red pepper flakes.
  • Trim the root ends of the oyster mushrooms, leaving them attached in small bunches.
  • Discard the shiitake stems and leave the caps whole.
  • Stem the portobellos.
  • Wipe off the cremini.
  • Add all of the mushrooms to the vermouth marinade, then toss and let stand for 20 minutes, stirring them occasionally.
  • Light a grill or preheat a broiler.
  • Drain the mushrooms; reserve 1 tablespoon of the marinade.
  • Grill the mushrooms or broil them over high heat until browned and tender, about 15 minutes.
  • Thickly slice the grilled mushrooms.
  • Add the vinegar and shallot to the large bowl and whisk in the reserved marinade to taste.
  • Add the arugula and walnuts, season with salt and pepper and toss to coat.
  • If you want more of a kick, add some more of the crushed red pepper flakes!
  • Transfer the arugula salad to plates, top with the grilled mushrooms and crumbled goat cheese.
  • Enjoy!

Nutrition Facts : Calories 334.1, Fat 35.1, SaturatedFat 6.4, Cholesterol 8.4, Sodium 63.4, Carbohydrate 2.7, Fiber 0.9, Sugar 1.1, Protein 4.2

1/2 cup dry white vermouth
1/2 cup extra virgin olive oil
salt
fresh ground black pepper
2 -3 pinches crushed red pepper flakes
1 lb mixed mushrooms (oyster, shiitake, portobello and cremin)
1 tablespoon white wine vinegar
1 tablespoon very finely chopped shallot
4 ounces baby arugula
1/4 cup coarsely chopped cashews or 1/4 cup coarsely chopped macadamia nuts
1 1/2 ounces fresh goat cheese, crumbled (scant 1/4 cup)

WILTED ARUGULA AND PORTOBELLO MUSHROOMS

Arugula and portobello mushrooms are simmered with onion, garlic, sherry, and red pepper flakes. A tasty side dish and good way to get some veggies! You can easily substitute wine for the sherry and veggie broth for the chicken broth depending on your preferences.

Provided by JUMAHA

Categories     Side Dish     Vegetables     Onion

Time 30m

Yield 2

Number Of Ingredients 9



Wilted Arugula and Portobello Mushrooms image

Steps:

  • Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.
  • Pour in sherry and chicken broth. Simmer until liquid is reduced by half. Add arugula and cook until wilted, about one minute. Season with black pepper. Serve immediately.

Nutrition Facts : Calories 125 calories, Carbohydrate 11.8 g, Fat 7.2 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 195 mg, Sugar 2.8 g

1 tablespoon olive oil
½ small onion, chopped
2 cloves garlic, minced
⅛ teaspoon crushed red pepper flakes, or to taste
1 portobello mushroom cap, chopped
¼ cup dry sherry
¼ cup chicken broth
4 cups arugula leaves
⅛ teaspoon ground black pepper

GRILLED MUSHROOM SALAD WITH ARUGULA

Categories     Salad     Mushroom     Side     Healthy

Yield 8

Number Of Ingredients 12



GRILLED MUSHROOM SALAD WITH ARUGULA image

Steps:

  • Whisk together vinegar, sugar, salt, pepper, and shallots in a large bowl. Add oil in a slow stream, whisking constantly until combined. Reserve half of vinaigrette in another large bowl and add mushrooms to remaining vinaigrette. Toss to coat and marinate 5 min. Transfer mushrooms to another bowl with a slotted spoon, discarding marinade. Heat lightly oiled grill pan over moderately high heat until hot but not smoking, then grill mushrooms in 3 batches, turning frequently, until golden brown, about 5 min per batch. Transfer as grilled to a cutting board and cool to room temperature. Cut portabellas into 1/2-inch-wide wedges, then halve shiitake and cremini mushrooms and cut chanterelles (if large) lengthwise into 1/2-inch pieces. Transfer mushrooms to reserved vinaigrette, tossing to coat, then add arugula, cheese, and salt and pepper to taste and toss again. COOKS' NOTES: • Mushrooms (marinated but without additional vinaigrette) can be grilled and cut 4 hours ahead and cooled, uncovered, then kept, loosely covered, at room temperature. Pour off any juices before adding to vinaigrette. • Vinaigrette keeps, covered and chilled, 1 day. • Cheese can be shaved 1 day ahead and chilled in a sealed plastic bag.

• 1/2 cup Champagne vinegar
• 2 teaspoons sugar
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 cup finely chopped shallots (4 small)
• 1 cup extra-virgin olive oil
• 1/2 lb whole fresh portabella mushrooms, stems discarded
• 1/2 lb shiitake mushrooms, stems discarded
• 1/2 lb fresh cremini mushrooms, trimmed
• 3/4 lb fresh chanterelle mushrooms, trimmed
• 1/2 lb baby arugula, or regular arugula torn into bite-size pieces (16 cups)
• 2/3 cup Parmigiano-Reggiano shavings (made with a vegetable peeler from a 2-oz piece)

GRILLED CHICKEN WITH ARUGULA SALAD

When my husband first found out he had diabetes, I was challenged to start cooking old family favorites in new, healthy ways that he would love just as much. This was the first one that made him say, "I can eat like this all the time!" Shiitake and oyster are some of my favorite mushrooms to use. -Lynne Keast, Monte Sereno, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10



Grilled Chicken with Arugula Salad image

Steps:

  • In a small bowl, whisk 2/3 cup oil, shallots, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper until blended. Reserve 3 tablespoons for dressing. Pour remaining vinaigrette into a large bowl; add mushrooms and toss to coat. Let stand 5 minutes., Using a slotted spoon, remove mushrooms from vinaigrette. Transfer to a grill wok or basket; place on grill rack. Grill, covered, over medium heat 8-10 minutes or until tender, stirring occasionally., Brush chicken with remaining oil; sprinkle with remaining salt and pepper. Grill, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 165°., Place arugula, grilled mushrooms and cheese in a large bowl. Add reserved vinaigrette; toss to coat. Serve with chicken.

Nutrition Facts :

2/3 cup plus 2 tablespoons olive oil, divided
1/4 cup finely chopped shallots
1/4 cup champagne vinegar or white wine vinegar
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 pound sliced baby portobello mushrooms
1/2 pound sliced fresh mushrooms
4 boneless skinless chicken breast halves (6 ounces each)
6 cups fresh baby arugula or baby spinach
1/2 cup shredded Parmesan cheese

More about "grilled mushroom salad with arugula recipes"

RICOTTA-STUFFED PORTOBELLO MUSHROOMS WITH ARUGULA …
Web Apr 11, 2020 Directions Preheat grill to medium-high. Brush mushrooms with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and …
From eatingwell.com
Servings 4
Calories 259 per serving
Total Time 30 mins
  • Brush mushrooms with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper. Grill, gill-side up, for 5 minutes. Flip and continue grilling until tender, 6 to 10 minutes more.
  • Meanwhile, mix ricotta, basil, Parmesan and 1/4 teaspoon each salt and pepper in a small bowl.
  • Transfer the mushrooms to a plate and blot with paper towels to remove any liquid. Mound the ricotta filling in the caps. Grill until the filling is hot, 5 to 7 minutes.
ricotta-stuffed-portobello-mushrooms-with-arugula image


GRILLED MUSHROOM ANTIPASTO SALAD RECIPE | BON APPéTIT
Web Jun 2, 2020 Preparation. Step 1. Prepare a grill for high heat. Toss mushrooms and 3 Tbsp. oil in a large bowl to coat. Grill, turning …
From bonappetit.com
5/5 (13)
Author Brad Leone
Servings 4-6
Estimated Reading Time 3 mins
  • Prepare a grill for high heat. Toss mushrooms and 3 Tbsp. oil in a large bowl to coat. Grill, turning occasionally with tongs, until lightly charred, 2–6 minutes (depending on size and type). Return to bowl; season with salt.
  • Whisk vinegar, Aleppo-style pepper, oregano, garlic, and remaining 4 Tbsp. oil in a small bowl to combine; season vinaigrette with salt and black pepper. Pour over mushrooms and toss to coat. Add Parmesan, olives, and Peppadew peppers; gently toss to combine.
grilled-mushroom-antipasto-salad-recipe-bon-apptit image


ARUGULA SALAD WITH GRILLED MUSHROOMS AND GOAT CHEESE …
Web May 23, 2017 Grill the mushrooms or broil them over high heat until browned and tender, about 15 minutes. Thickly slice the grilled …
From foodandwine.com
  • In a large bowl, whisk the vermouth with the olive oil and season with salt and pepper. Trim the root ends of the oyster mushrooms, leaving them attached in small bunches. Discard the shiitake stems and leave the caps whole. Stem the portobellos. Wipe off the cremini. Add all of the mushrooms to the vermouth marinade, then toss and let stand for 20 minutes, stirring them occasionally.
  • Light a grill or preheat a broiler. Drain the mushrooms; reserve 1 tablespoon of the marinade. Grill the mushrooms or broil them over high heat until browned and tender, about 15 minutes. Thickly slice the grilled mushrooms.
  • Add the vinegar and shallot to the large bowl and whisk in the reserved marinade to taste. Add the arugula and walnuts, season with salt and pepper and toss to coat. Transfer the arugula salad to plates, top with the grilled mushrooms and crumbled goat cheese and serve.
arugula-salad-with-grilled-mushrooms-and-goat-cheese image


MUSHROOM ARUGULA WARM SALAD - CRAVING HOME COOKED
Web Apr 9, 2018 8 ounce shiitake mushrooms sliced 1/2 teaspoon salt or to taste 1/2 teaspoon pepper or to taste 1/2 cup cranberries dried 2 tablespoon balsamic vinegar 6 cups baby arugula or regular arugula US Customary …
From cravinghomecooked.com
mushroom-arugula-warm-salad-craving-home-cooked image


GRILLED PORTOBELLO MUSHROOM PASTA SALAD RECIPE
Web Simple and sophisticated ingredients come together in this super easy and delicious pasta salad. Grilled portobello with classic tasty balsamic marinade mixed with bright spicy arugula gives this fusilli salad a …
From sidechef.com
grilled-portobello-mushroom-pasta-salad image


WARM MUSHROOM SALAD - JAMIE GELLER
Web Jan 18, 2018 Add mushrooms and continue cooking, stirring occasionally until mushrooms are deep golden brown and have crispy edges, about 10 minutes. Add garlic and stir for just another minute to soften garlic a bit. …
From jamiegeller.com
warm-mushroom-salad-jamie-geller image


GRILLED PORTOBELLO MUSHROOMS & ARUGULA SALAD RECIPE …
Web Preheat the grill to 400°F. 3 In a small bowl, combine the diced tomatoes, onions and basil. 4 Apply 1 tablespoon olive oil to the outside of each portobello mushroom cap and season with salt. 5 Grill the mushroom …
From kingsford.com
grilled-portobello-mushrooms-arugula-salad image


17 BEST 4TH OF JULY SALADS - FOURTH OF JULY SALAD RECIPES
Web May 2, 2023 17 Slides. Caitlin Bensel. Every good 4th of July cookout has a few key items on the menu. As for the Drummond family, that includes lots of burgers flipped by Ladd …
From thepioneerwoman.com


GRILLED MUSHROOM SALAD WITH ARUGULA | ASWEETLIFE
Web Nov 3, 2010 Mushrooms are the main focus of this salad I personally couldn’t find shiitakes the day I made it, so I chose some delicious looking oyster mushrooms …
From asweetlife.org


12 GREAT GRILLED MUSHROOM RECIPES
Web Apr 14, 2021 Grilled Portobello and Mozzarella. View Recipe. SunnyDaysNora. Portobello mushrooms with red sauce, roasted red peppers, and mozzarella cheese make this …
From allrecipes.com


ARUGULA AND MUSHROOM SALAD RECIPE | MYRECIPES
Web 1 tablespoon white wine vinegar 1 tablespoon fresh lemon juice 2 teaspoons extra-virgin olive oil ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 cup quartered …
From myrecipes.com


WARM MUSHROOM SALAD WITH PARMESAN AND ARUGULA RECIPE
Web May 24, 2017 Directions Heat 2 tablespoons of the olive oil in a large skillet. Add the mushrooms and cook over high heat, stirring, until tender and lightly browned, about 5 …
From foodandwine.com


ARUGULA AND MUSHROOM SALAD RECIPE | VALERIE BERTINELLI | FOOD …
Web Whisk the mustard, vinegar, shallots, chives, 1/4 teaspoon salt and a few grinds of pepper together in a medium bowl. Gradually whisk in the oil to emulsify.
From foodnetwork.cel30.sni.foodnetwork.com


GRILLED MUSHROOM AND MALANGA SALAD RECIPE | FOOD NETWORK
Web Spring Vegetable Fettuccine Alfredo. Trending Recipes. Carrot Cake Recipe
From foodnetwork.cel30.sni.foodnetwork.com


TRUFFLE & FONTINA PRIME BEEF BURGERS WITH SAUTéED MUSHROOMS
Web Up to 20% cash back Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Cook, without stirring, 2 to 3 minutes, or until lightly …
From


ASPARAGUS MUSHROOM GRAIN BOWL RECIPE - NYT COOKING
Web 2 days ago Add 1 tablespoon of rice vinegar and the honey. Let cook until the asparagus is crisp-tender, 3 to 5 minutes, adding a tablespoon or two of water to the pan if it dries out. …
From cooking.nytimes.com


31 ARUGULA RECIPES SO YOU CAN EAT IT ALL THE TIME | BON APPéTIT
Web Aug 7, 2017 Here are 31 recipes to cook with arugula, everyone's favorite peppery green. By Rochelle Bilow August 7, 2017 Arugula, or rocket, is spicy, peppery, and just the …
From bonappetit.com


RAW MUSHROOM & ARUGULA SALAD - ITALIAN RECIPE BOOK
Web Aug 16, 2022 Using a soft brush gently scrub off any remaining dirt and impurities. Quickly pass under cold running water. Pat dry with paper towel. Alternatively you can gently …
From italianrecipebook.com


GRILLED SHRIMP WITH ARUGULA MUSHROOM SALAD RECIPE | GIADA DE …
Web Meanwhile, to make the salad: Whisk the extra-virgin olive oil and lemon juice in a medium bowl to blend. Season the dressing, to taste, with salt and pepper. Top the arugula with …
From cookingchanneltv.cel29.sni.foodnetwork.com


GRILLED MUSHROOM SALAD WITH ARUGULA RECIPE - SPRY LIVING
Web 1/2 pound whole fresh portabella mushrooms, stems discarded 1/2 pound fresh shiitake mushrooms, stems discarded 1/2 pound fresh cremini mushrooms, trimmed 1/2 pound …
From spryliving.com


Related Search