Portabella Salad With Balsamic Vinaigrette Recipes

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PORTABELLA SALAD WITH BALSAMIC VINAIGRETTE



Portabella Salad With Balsamic Vinaigrette image

Rob Feenie, a regular on Food TV Canada, owns the Luminiere Tasting Bar in Vancouver - this is one of his most popular dishes!

Provided by CountryLady

Categories     Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

4 large portabella mushrooms
1/3 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, thinly sliced
8 sprigs fresh thyme
2 bunches spinach (or 1 of each) or 2 bunches arugula (or 1 of each)
5 ounces thinly sliced prosciutto
1/2 cup shaved parmesan cheese (or goat cheese or feta)
2 tablespoons balsamic vinegar
1 1/2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon white pepper

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.

Nutrition Facts : Calories 400, Fat 36.1, SaturatedFat 6.7, Cholesterol 11, Sodium 792.9, Carbohydrate 11.8, Fiber 5, Sugar 4.2, Protein 11.6

ROASTED PORTABELLA MUSHROOMS AND SPINACH SALAD



Roasted Portabella Mushrooms and Spinach Salad image

Thsi is the ultimate fuss-free dish; mushrooms and tomatoes can be roasted ahead of time and then quickly reheated to top the salad. Serve individually or on a platter. For perfect Parmesan curls, use a vegetable peeler!!

Provided by Chef mariajane

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

1/4 cup extra virgin olive oil, divided
1/4 cup balsamic vinegar (I prefer Aged Balsamic Vinegar of Modena)
1 teaspoon fresh thyme, chopped
4 portabella mushroom caps, brushed clean, stems removed
1 cup grape tomatoes, halved
4 cups Baby Spinach, Organic
1/2 cup parmesan cheese, shaved
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a bowl, whisk together 3 tablespoons olive oil with the vinegar and thyme. Turn the mushrooms in the marinade to coat, cover and set aside (this can be done a few hours ahead.).
  • Preheat oven to 400°F Place the mushrooms on one side of parchemnt paper-lined baking sheet. Toss tomatoes in the remaining marinade and pour onto the other end of the baking sheet. Roast in center of oven for 12 minutes. Let cool slightly before slicing mushrooms in half. Reserve the juices from the baking sheet.
  • In a mixing bowl, toss the spinach and parmesan with the remaining olive oil and salt and pepper. Spread spinach mixture on a serving platter and top with roasted mushrooms and tomatoes. Just before serving, drizzle reserved juices overtop,.

Nutrition Facts : Calories 109.8, Fat 8.8, SaturatedFat 2, Cholesterol 5.5, Sodium 150.4, Carbohydrate 4.5, Fiber 1.1, Sugar 2.9, Protein 3.9

PORTOBELLO MUSHROOM SALAD



Portobello Mushroom Salad image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 7

1/4 cup balsamic vinegar
1/4 cup soy sauce
4 portobello mushrooms, cleaned, gills removed, quartered, and cut into slices 1/8 to 1/4-inch thick
1 red onion, diced
1 cup baby spinach (packed), soaked to remove grit, well rinsed and dried in a salad spinner or with paper towels
2 large ripe fresh tomatoes
1 tablespoon fresh dill, minced

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.

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