Portobello Tart With Spring Greens And Lime 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

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