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.
PORTOBELLO MUSHROOM SALAD
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
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.
PORTABELLA MUSHROOM SALAD
The mushrooms can be made in advance and refrigerated until ready to serve. This is my family's favorite salad, and it looks beautiful.
Provided by mosma
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mushrooms: Season with salt and pepper, drizzle with olive oil.
- Broil 8-10 minutes on low.
- Dressing: Combine all ingredients and whisk.
- Place lettuce, tomatoes, mushrooms, and dressing in large salad bowl. Toss.
Nutrition Facts : Calories 278.6, Fat 24.7, SaturatedFat 3.2, Sodium 205, Carbohydrate 14.2, Fiber 2.9, Sugar 10.3, Protein 2.4
PORTABELLA MUSHROOM SALAD
It was Friday, it was Lent and my sister was coming for lunch. What could I make that would be yummy and meatless? I threw this together from ingredients on hand and WOW! Very tasty!
Provided by Cook4_6
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Slice the mushrooms.
- Heat olive oil in a large saute pan.
- Add mushroom slices and saute for approximately 5 minutes until cooked, but still firm.
- Add salt and pepper to taste.
- Remove mushrooms to a medium bowl.
- Add butter to saute pan; melt and begin to brown.
- Remove from heat and add soy sauce and balsamic vinegar. Mix and pour over mushrooms.
- Place 2 cups of greens on a large salad plate.
- Divide the mushrooms between the two plates.
- Divide the blue cheese,tomatoes, and salad dressing between the two plates.
- This makes 2 dinner size portions and can be divided into smaller side disher portions if desired.
Nutrition Facts : Calories 470.4, Fat 42, SaturatedFat 16.5, Cholesterol 55.8, Sodium 905.1, Carbohydrate 14.4, Fiber 3.9, Sugar 4.4, Protein 14
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.
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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