Best 4 Mushroom Caesar Salad Recipes

Indulge in the delectable symphony of flavors that is the mushroom caesar salad, a culinary masterpiece that marries the earthy, umami richness of sautéed mushrooms with the creamy, tangy embrace of a classic caesar dressing. This enticing salad will tantalize your taste buds with its perfect balance of textures and flavors, making it an ideal choice for a light lunch, a refreshing side dish, or a delightful appetizer. Let's embark on a culinary journey as we explore the best recipes for this delectable treat, uncovering the secrets to creating a dish that will impress and satisfy even the most discerning palate.

Here are our top 4 tried and tested recipes!

SLICED GRILLED PORTOBELLO MUSHROOM SORTA-CAESAR SALADS

Sliced Grilled Portobello Mushroom Sorta-Caesar Salads image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Extra-virgin olive oil for drizzling, plus 1/3 cup
8 large portobello mushroom caps, brushed clean with a damp towel
1 tablespoons finely chopped rosemary leaves, a few sprigs
1 tablespoon, a palm full, grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
2 crusty semolina rolls or 1/2 small loaf semolina bread
2 cloves garlic, cracked away from skin
1 lemon, juiced
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce, eyeball it
1 teaspoon hot sauce (recommended: Tabasco) eyeball it
2 teaspoons anchovy paste - a must for me, optional for you
3 hearts romaine, chopped
1 cup grated Parmigiano or Romano, a few generous handfuls
Ground black pepper

Steps:

Heat a grill pan or outdoor grill to medium-high heat. Drizzle olive oil evenly over mushroom caps liberally then rub with rosemary and grill seasoning. Grill 3 to 4 minutes on each side - until dark and tender. Remove the caps and reserve.
While mushrooms cook, toast split rolls or bread under broiler until deeply golden then rub with 1 clove of cracked, split garlic. Drizzle extra-virgin olive oil over the bread and season with a little pepper then chop bread into cubes.
Rub the inside of a bowl with remaining cracked clove of garlic. Combine the lemon juice, Dijon, Worcestershire, hot sauce and anchovy paste. Whisk in 1/3 cup extra-virgin olive oil. Add the greens and bread to the bowl and toss greens with dressing to coat. Add cheese to salad and toss again then season with black pepper, to taste. Top servings of salad with sliced mushrooms across the top.

MUSHROOM CAESAR SALAD

Mushroom Caesar Salad image

Provided by Lorraine Vassalo

Categories Salad Food Processor Fish Leafy Green Mushroom No-Cook Lunch Parmesan Bon Appétit Canada Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 13

Ingredients

1/4 cup fresh lemon juice
4 anchovy fillets
2 large garlic cloves
2 teaspoons drained capers
2 teaspoons Dijon mustard
2 teaspoons prepared white horseradish
1 teaspoon Worcestershire sauce
2 dashes of hot pepper sauce (such as Tabasco)
3/4 cup olive oil
1/2 pound mushrooms, thinly sliced
1 large head romaine lettuce, torn into bite-size pieces
2 cups purchased garlic-flavored croutons
1/2 cup grated Parmesan cheese

Steps:

Blend first 8 ingredients in processor until almost smooth. Gradually add oil and process until thick dressing forms. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Toss mushrooms with 1/3 cup dressing in medium bowl. Let marinate 15 minutes. Place lettuce in large bowl. Add mushrooms, croutons and cheese. Toss with enough dressing to coat generously. Season salad with salt and pepper.

CAESAR SALAD WITH PORTOBELLO MUSHROOMS

Caesar Salad with Portobello Mushrooms image

Categories Salad Fish Leafy Green Mushroom Low Carb Quick & Easy Lunch Parmesan Healthy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 11

Ingredients

9 drained canned anchovy fillets, minced
3 tablespoons fresh lemon juice
1 1/2 tablespoons Dijon mustard
2 garlic cloves, minced
1/2 cup plus 3 tablespoons olive oil
1 medium head romaine lettuce, cut into bit-size pieces
1 large head radicchio, cut into bite-size pieces
4 garlic cloves, flattened, peeled
3 large portobello mushrooms (about 3/4 pound), stems discarded, caps sliced crosswise into 3/8-inch-thick strips
1/4 cup chopped fresh parsley
1 1/3 cups coarsely grated Asiago or Parmesan cheese (about 4 ounces)

Steps:

Combine minced anchovy fillets, fresh lemon juice, Dijon mustard and minced garlic in small bowl. Gradually whisk in 1/2 cup olive oil. Combine romaine lettuce and radicchio in large bowl.
Heat remaining 3 tablespoons oil in heavy large skillet over medium heat. Add flattened garlic to skillet and cook until brown, about 4 minutes. Discard garlic. Increase heat to medium-high. Add mushrooms and sauté until brown, about 4 minutes per side. Remove from heat. Season mushrooms with salt and pepper. Sprinkle with parsley.
Add dressing to salad and toss to coat. Mix in cheese. Season salad to taste with salt and pepper. Divide salad among plates. Top with mushrooms and serve immediately.

SAUTEED OYSTER MUSHROOM CAESAR SALAD

Sauteed Oyster Mushroom Caesar Salad image

Make and share this Sauteed Oyster Mushroom Caesar Salad recipe from Food.com.

Provided by Abby Girl

Categories Salad Dressings

Time 18m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons low-fat mayonnaise
3 tablespoons parmesan cheese, grated
3 anchovies, rinsed and minced
1 garlic, minced
3 tablespoons water
3 tablespoons lemon juice, fresh
1 teaspoon Dijon mustard
1 pinch pepper
2 teaspoons vegetable oil
1 lb oyster mushroom, cleaned and diced
8 cups romaine lettuce, packed and torn
1 tablespoon parmesan cheese, grated

Steps:

Dressing: combine the ingredients for the dressing in a food processor or blender. Blend until smooth.
In a skillet, add the vegetable oil and saute the oyster mushrooms for 5 - 8 minutes or until tender and brown. Cool slightly.
Toss the greens with enough dressing to coat. Divide among 6 plates and top with the sautéed mushrooms.
Sprinkle with the parmesan cheese.

Nutrition Facts : Calories 86.4, Fat 3.2, SaturatedFat 0.9, Cholesterol 4.6, Sodium 154.2, Carbohydrate 11.1, Fiber 3.4, Sugar 1.9, Protein 5.9

Tips:

Use a variety of mushrooms. This will give your salad a more complex flavor and texture. Some good options include cremini, shiitake, and oyster mushrooms.
Sauté the mushrooms in butter or olive oil until they are golden brown. This will help to bring out their flavor.
Use a good quality Caesar dressing. This is the key to a great Caesar salad. You can either make your own or buy a store-bought dressing.
Garnish your salad with croutons, Parmesan cheese, and fresh herbs. This will add a nice finishing touch to your dish.

Conclusion:

Mushroom Caesar salad is a delicious and easy-to-make salad that is perfect for any occasion. It is a great way to get your daily dose of vegetables, and it is also a good source of protein and healthy fats. So next time you are looking for a healthy and satisfying salad, give mushroom Caesar salad a try. You won't be disappointed!