Crab Salad With Grilled Portobello Mushrooms And Walnut Vinaigrette Recipes
CRAB SALAD WITH GRILLED PORTOBELLO MUSHROOMS AND WALNUT VINAIGRETTE
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add the walnuts, garlic and salt and pepper to the champagne vinegar and slowly whisk in the walnut oil.
- Baste the four portobello mushrooms with the vinaigrette and grill over a table top grill.
- Toss the frisee and the watercress with the remaining vinaigrette and place the mushroom in the center of the plate and mound the frissee on top. Garnish with jumbo lump crabmeat
GRILLED PORTOBELLO MUSHROOMS
These delicious grilled portobello mushrooms are coated in a tasty marinade of balsamic vinegar, olive oil, lemon juice, and garlic.
Provided by Vered DeLeeuw
Categories Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together the balsamic vinegar, olive oil, lemon juice, garlic, and kosher salt.
- Wipe the mushrooms clean with a damp paper towel. Gently twist off or cut off the stems. Use a spoon to gently scrape out the gills.
- Using a pastry brush, coat the gill side with about a third of the marinade.
- Heat a 2-burner griddle, a grill pan, or an outdoor grill on medium heat. Grease the grill well.
- Place the mushrooms, gill side down, on the grill. Grill until the gill side is browned and tender, 4-5 minutes.*
- When the gill side is almost ready, brush the tops of the mushrooms with another third of the marinade.
- Flip the mushrooms so that they're gill side up. Continue grilling them until they are browned and tender, 2-3 more minutes.
- Transfer the mushrooms to a plate. Brush them with the remaining marinade, sprinkle them with parsley (if using), and serve.
Nutrition Facts : ServingSize 1 mushroom, Calories 96 kcal, Carbohydrate 7 g, Protein 3 g, Fat 7 g, Sodium 300 mg, Fiber 2 g, Sugar 2 g
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