Roasted Portobello Salad With Blue Cheese Recipes

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ROASTED PORTABELLO MUSHROOMS WITH BLUE CHEESE



Roasted Portabello Mushrooms with Blue Cheese image

Meaty portabellos are topped with blue cheese. Great as an appetizer, or build a burger with crusty rolls, red onion slices, lettuce and tomato. I chopped the mushroom stems, sauteed them, and added them to the hamburger patties we barbecued. Yum, yum!

Provided by dimples

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 50m

Yield 2

Number Of Ingredients 6

2 portobello mushroom caps
1 tablespoon balsamic vinegar reduction, or to taste
freshly ground black pepper
3 tablespoons crumbled blue cheese
1 tablespoon roasted pine nuts, or to taste
¼ teaspoon crushed garlic

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar.
  • Bake in the preheated oven until tender and fragrant, about 25 minutes. Sprinkle blue cheese, pine nuts, and garlic on each cap. Continue roasting until cheese melts, about 10 minutes more.

Nutrition Facts : Calories 104.8 calories, Carbohydrate 8.2 g, Cholesterol 9.5 mg, Fat 6.1 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 2.7 g, Sodium 185.6 mg, Sugar 3.3 g

ROASTED PORTABELLA MUSHROOMS WITH BLUE CHEESE



Roasted Portabella Mushrooms With Blue Cheese image

This recipe works well as an appetizer or as a sandwich on a toasted bun. Recipe is from All Recipes. Updated 3-1-08 as a result of 2Bleu's review.

Provided by CookingONTheSide

Categories     Vegetable

Time 40m

Yield 2 serving(s)

Number Of Ingredients 6

2 portabella mushrooms, stems removed
1 tablespoon low sodium soy sauce (to taste)
1 teaspoon olive oil, to mix with soy sauce
herb seasoning mix, sprinkle desired amount (Buddha's Herb Mix for Mushrooms, recommended)
fresh ground black pepper
3 tablespoons blue cheese, crumbled

Steps:

  • Preheat oven or toaster oven to 425 degrees F.
  • Place mushroom caps, gill side up, on baking sheet.
  • Drizzle with soy sauce and add a few grinds of black pepper to each cap.
  • Bake for 25 minutes.
  • Remove from oven, and sprinkle 1 1/2 tablespoon blue cheese onto each cap.
  • Return to oven and bake an additional 10 minutes, or until cheese is fully melted.

Nutrition Facts : Calories 91.2, Fat 6.1, SaturatedFat 2.7, Cholesterol 9.5, Sodium 481.6, Carbohydrate 5.3, Fiber 1.3, Sugar 1.7, Protein 5.3

GRILLED ASPARAGUS AND ROASTED MUSHROOM SALAD WITH TOASTED PECANS, BLUE CHEESE AND RED CHILE MUSTARD VINAIGRETTE



Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 pound asparagus, grilled
1 pound assorted mushrooms (portobello, cremini, shiitake) coarsely chopped
3 tablespoons olive oil
1 tablespoon chopped fresh thyme
Salt and pepper
1/4 cup toasted pecans
8 ounces American blue cheese
2 tablespoons Dijon mustard
1 tablespoon ancho chile powder
Salt
1/4 cup red wine vinegar
1/2 cup olive oil

Steps:

  • Heat olive oil in a large saute pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper. Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.
  • Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. Season with more salt, to taste.

PORTABELLA AND BLUE CHEESE SALAD



Portabella and Blue Cheese Salad image

Adapted from MayoClinic. Very tasty, elegant, low calorie and healthy salad for 2. Just beware...it is tart (You may try adding a couple of Splenda packets to the dressing). It looks like a lot once mounded on the plates but is very low calorie!

Provided by Engrossed

Categories     Salad Dressings

Time 10m

Yield 2 serving(s)

Number Of Ingredients 13

cooking spray
2 large portabella mushrooms, stemmed, wiped clean and cut into bite-size pieces
1 small red onion, sliced
1 garlic clove, minced
6 asparagus spears, cut into 1-inch sections
1 tablespoon merlot or 1 tablespoon fresh lemon juice
2 tablespoons blue cheese, crumbled
2 tablespoons balsamic vinegar
1 tablespoon water
fresh ground black pepper, to taste
6 cups red bibb lettuce, torn into bite sized pieces
1 (4 ounce) jar roasted red peppers, 2 whole peppers-sliced (I used a jar of Trader Joe's)
1/2 cup crouton (I used herb and garlic)

Steps:

  • Spray a large non-stick skillet with oil.
  • Heat over medium heat.
  • Add the Mushrooms, onion, garlic and asparagus and saute until tender, 4-6 minutes.
  • Add wine or lemon juice and cook until evaporates completely, about 1 minute.
  • In a small bowl whisk together the blue cheese, vinegar, water and black pepper to taste (I use a lot).
  • Add 3 cups lettuce to 2 large plates.
  • Top each with 1/2 the vegetable saute, 1 roasted red pepper, 1/2 of the whisked dressing and 1/4 cup of croutons.
  • Serve Immediately.

Nutrition Facts : Calories 156.6, Fat 3.9, SaturatedFat 1.9, Cholesterol 6.3, Sodium 974.3, Carbohydrate 23.4, Fiber 5.5, Sugar 8.2, Protein 8.8

ROASTED PORTOBELLO MUSHROOMS WITH BLUE CHEESE



Roasted Portobello Mushrooms with Blue Cheese image

Meaty portobellos are topped with blue cheese. Great for appetizers or as a burger on a toasted bun.

Provided by Dianne

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 2

Number Of Ingredients 4

2 portobello mushrooms, stems removed
1 tablespoon soy sauce, or to taste
freshly ground black pepper
3 tablespoons crumbled blue cheese

Steps:

  • Preheat oven or toaster oven to 425 degrees F (220 degrees C).
  • Place mushroom caps, gill side up, on baking sheet. Drizzle with soy sauce and add a few grinds of black pepper to each cap.
  • Bake for 25 minutes. Remove from oven, and sprinkle 1 1/2 tablespoon blue cheese onto each cap. Return to oven and bake an additional 10 minutes, or until cheese is fully melted.

Nutrition Facts : Calories 79.3 calories, Carbohydrate 6.9 g, Cholesterol 9.5 mg, Fat 3.9 g, Fiber 1.9 g, Protein 6.1 g, SaturatedFat 2.4 g, Sodium 634.5 mg, Sugar 2.2 g

ROASTED PORTOBELLO SALAD WITH BLUE CHEESE



Roasted Portobello Salad with Blue Cheese image

Categories     Salad     Cheese     Roast     Pastry

Yield serves 4 as a starter

Number Of Ingredients 9

3 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
2/3 cup olive oil
4 large portobello mushrooms (1 1/2 pounds), stems removed, caps cleaned
3 heads endive, sliced crosswise 1/2 inch thick (about 4 cups)
8 ounces mesclun or mixed salad greens (about 10 cups)
1 small red onion, halved and thinly sliced
4 ounces blue cheese, crumbled

Steps:

  • Preheat oven to 450°F. In a small bowl, whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Slowly add olive oil, whisking to emulsify. Reserve 1/2 cup dressing to toss with the greens.
  • Place mushrooms on a baking sheet. Coat both sides with some of the remaining dressing (see below). Roast mushrooms, stem sides up, brushing with more dressing every 5 minutes, until they are tender, about 15 minutes.
  • Toss the endive, mesclun, onion, and blue cheese with reserved dressing, and divide among four salad bowls. Slice mushrooms 1/2 inch thick, and arrange pieces over each serving. Serve immediately.
  • Coating Mushrooms
  • A pastry brush is the best tool for coating the mushrooms with dressing, before and as they cook.

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