Roasted Portobello Salad With Blue Cheese Recipes

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PORTOBELLO MUSHROOM SALAD



Portobello Mushroom Salad image

This flavorful roasted portobello mushroom salad features Manchego cheese, mixed greens, and a homemade vinaigrette dressing.

Provided by a Couple Cooks

Categories     Salad

Time 25m

Yield 4

Number Of Ingredients 10

4 portobello mushroom caps
1/4 cup olive oil
8 cups mixed greens
Manchego cheese (or whatever you have on hand)
1 clove garlic
1 tablespoon Dijon mustard
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
Kosher salt
Fresh ground pepper

Steps:

  • Preheat oven to 425°F.
  • Slice the portobello mushrooms. In a bowl, toss mushrooms with enough olive oil to lightly coat and sprinkle with kosher salt and fresh ground pepper. Spread the mushrooms in a single layer on a baking sheet and roast for 15 minutes until golden brown, turning once.
  • Meanwhile, mince the garlic. In a small bowl, whisk together the garlic, Dijon mustard, red wine vinegar, olive oil, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper. (Vinaigrette can be stored in the refrigerator for up to 2 weeks; make sure to bring to room temperature and shake well before serving.)
  • To serve, place the greens on a plate and top with warm mushrooms, cheese shavings, and vinaigrette.

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

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 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 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.

PAN SEARED PORTOBELLO MUSHROOMS WITH BACON AND BLUE CHEESE



Pan Seared Portobello Mushrooms With Bacon and Blue Cheese image

I just saw Michael Symon make this on The Chew today and I can't wait to try it! His helpful tips were: 1. No need to remove the gills from the Portobello mushroom for this recipe. Michael does suggest removing the gills when creating a sauce out of the mushrooms. 2. Use any type of stock in this recipe: vegetable, chicken, or beef. 3. Try this sauce on steaks or pork chops, too! If you omit the bacon and use the vegetable broth, it's a nice vegetarian dish. On the TV show, he also saved some of the blue cheese and crumbled it over the top of the dish once it was plated. Enjoy!

Provided by Scoutie

Categories     Vegetable

Time 40m

Yield 5 serving(s)

Number Of Ingredients 11

5 large portabella mushrooms (cleaned)
2 tablespoons butter
1/2 lb bacon (chopped)
1 onion (finely chopped)
3 tablespoons all-purpose flour
2 cups chicken stock
1/2 cup milk
3/4 cup blue cheese
1/2 cup parsley (chopped)
olive oil
salt and pepper

Steps:

  • Place a large saute pan over medium high and add 1 to 2 tablespoons of olive oil.
  • Add the bacon and cook until crisp, about 5 to 6 minutes. Remove the bacon with a slotted spoon and set aside.
  • Add the portobello mushrooms to the rendered bacon fat and season them with salt and pepper. Cook 3 to 4 minutes, and once golden brown, flip. Season again with salt and pepper and cook until golden brown, another 3 to 4 minutes.
  • Remove the mushrooms from the pan to a platter.
  • Add the onion, season with salt and pepper, and cook for 4 to 5 minutes, or until the onion is translucent.
  • Add the butter and then toss back in the bacon and then sprinkle the flour over the onion bacon mixture. Cook, stirring constantly, for 1 to 2 minutes, or until the flour begins to look sandy.
  • Slowly pour in the chicken stock and scrape up any brown bits on the bottom of the pan. Once the gravy starts to thicken and simmer, pour in the milk.
  • Add the blue cheese and cook until the gravy coats the back of a spoon, about 5 minutes. Taste and adjust seasoning.
  • Add the parsley, spoon the gravy on top of the mushrooms and serve.

Nutrition Facts : Calories 415.9, Fat 33.3, SaturatedFat 14.4, Cholesterol 64.5, Sodium 862, Carbohydrate 14.4, Fiber 1.8, Sugar 4.7, Protein 15.5

ROASTED PORTOBELLO MUSHROOM BURGERS WITH BLUE CHEESE



Roasted Portobello Mushroom Burgers with Blue Cheese image

Provided by Food Network Kitchen

Time 2h40m

Yield 4 Servings

Number Of Ingredients 9

4 large Portobello mushrooms, cleaned and stems removed
3 cloves garlic, finely chopped
1/4 cup dry sherry
5 tablespoons olive oil
2 1/2 teaspoons kosher salt
4 ounces mild blue cheese, at room temperature
1 large onion, thinly sliced
4 ounces spinach leaves (about 5 cups)
4 burger buns, toasted

Steps:

  • 1. Lay the mushrooms on a greased baking sheet, gill sides up. Whisk together the garlic, sherry, 2 tablespoons of the oil and 2 teaspoons of the salt. Pour the mixture over the mushrooms. Marinate for at least 30 minutes or up to 2 hours.
  • 2. Preheat the oven to 400 degrees F. Divide the cheese evenly among the mushroom caps. Roast until the mushrooms are fork-tender and the cheese is melted, 15 to 20 minutes. Reserve any cooking juices in the pan.
  • 3. Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over high heat. Add the onions and cook until charred and tender, stirring often, about 10 minutes. Add the spinach and the cooking juices from the mushrooms. Cook until just the spinach is wilted. Season with the remaining 1/2 teaspoon salt.
  • 4. Place the mushrooms on the buns and top with the spinach and onions.

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.

GRILLED PORTOBELLO, BLUE CHEESE AND CARAMELIZED ONION HOAGIE



Grilled Portobello, Blue Cheese and Caramelized Onion Hoagie image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 17

1/4 cup extra-virgin olive oil
1 tablespoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
Juice of 1/2 lemon
4 portobello mushrooms, sliced 1/4 inch thick
2 tablespoons olive oil
2 yellow onions, halved and thinly sliced
Kosher salt and freshly ground black pepper
Blue Cheese Spread:
4 ounces blue cheese, crumbled
1/3 cup mayonnaise
4 hoagie rolls (I like Martin's), split
1 cup arugula
Balsamic vinegar, for drizzling
Kosher salt

Steps:

  • For the mushrooms: In a large bowl or a ziptop bag, whisk the olive oil, Worcestershire sauce, salt, pepper, garlic powder and lemon juice. Add the mushrooms and toss to combine. Marinate for 30 minutes to 1 hour.
  • For the onions: While the mushrooms marinate, make the onions. In a large skillet over medium high, heat the olive oil. Add the onions and saute until beginning to get tender, about 5 minutes. Season with salt and pepper. Reduce the heat to low. Cook, stirring occasionally, until the onions become a deep brown caramelized color, about 20 minutes. If they start to look dry or stick to the pan, add a tablespoon or 2 of water.
  • For the blue cheese spread: In a small bowl, mix the blue cheese and mayonnaise.
  • Heat a grill pan over medium-high heat.
  • Remove the mushrooms from the marinade and transfer to the grill pan. Cook until slightly wilted, browned and showing grill marks, 2 to 3 minutes per side.
  • For the sandwiches: Put the hoagie rolls on the grill pan until lightly toasted. Spread one side of each roll with the blue cheese spread. Top with some mushrooms, caramelized onions and arugula. Drizzle lightly with balsamic vinegar and a sprinkle of salt.

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