Best 9 Roasted Portabellas With Mediterranean Salad Recipes
If you're looking for a delicious and healthy vegetarian meal, roasted portabellas with Mediterranean salad is a perfect choice. Portobello mushrooms are packed with flavor and nutrients, and roasting them brings out their earthy flavor. The Mediterranean salad is a refreshing and colorful side dish that is packed with flavor. This combination of roasted portobellas and Mediterranean salad is sure to please everyone at your table.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED PORTABELLAS WITH MEDITERRANEAN SALAD
Meaty portabella mushrooms meet up with a tangy salad in this quick dish that is ready to eat in minutes. Recipe courtesy of Reynolds.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 13m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch baking pan.
- Add flour and balsamic dressing to oven bag; gently squeeze bag to blend ingredients. Add mushrooms and onions; turn bag several times to coat vegetables with dressing.
- Close bag with nylon tie. Cut six 1/2-inch slits in neck of bag. Tuck ends of bag in pan.
- Bake 10 minutes or until mushrooms are tender when pierced with a fork. COMBINE salad ingredients in a large bowl while mushrooms are baking.
- Remove mushrooms from oven and carefully cut open bag. Let cool slightly. Serve on plate with salad; drizzle additional balsamic vinaigrette dressing over mushrooms and salad, if desired.
Nutrition Facts : ServingSize 1 Serving
MARINATED ROASTED PORTOBELLOS
Provided by Trisha Yearwood
Categories side-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Use a spoon to remove the gills from the underside of the mushrooms. Put the mushrooms in a small baking dish.
- Combine the oil, red pepper flakes, sugar, thyme and garlic in a small saucepot and heat until bubbling and aromatic. Pour the warm oil over the mushrooms, add 1/4 teaspoon salt and toss gently to coat. Cover and marinate at room temperature for at least 1 hour and up to overnight.
- Preheat the oven to 425 degrees F. Arrange the mushrooms on a baking pan and roast until browned and tender, about 30 minutes. Transfer the mushrooms to a serving plate and drizzle with the liquid from the pan.
ROASTED PORTOBELLO CAPRESE SALAD
Tomatoes are roasted and then layered with the other traditional ingredients of a caprese salad -- mozzarella and basil -- over mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Place mushrooms and garlic on a rimmed baking sheet; coat with oil and vinegar. Sprinkle with 1 teaspoon salt, and season with pepper. Roast, shaking sheet occasionally, for 20 minutes. Flip mushrooms and garlic to recoat with oil. Add tomatoes; flip to coat in oil, sprinkle with remaining teaspoon salt, and season with pepper. Roast until mushrooms are tender and tomatoes are soft, 20 minutes more.
- Rub softened garlic onto mushrooms. Place 1 mushroom on each of 4 plates, and top each with some basil. Stack another mushroom and 1 mozzarella slice onto each. Layer more basil, 1 tomato slice, more basil, then another tomato onto each. Divide arugula among plates, and drizzle with pan juices. Serve with bread if desired.
Nutrition Facts : Calories 529 g, Cholesterol 30 g, Fat 36 g, Fiber 5 g, Protein 22 g, Sodium 1373 g
ROASTED-PORTOBELLO SALAD WITH BLUE CHEESE
Portobello mushrooms are quite large (they measure four to six inches in diameter) and have a rich, meaty flavor. To clean them, wipe the caps with a damp paper towel.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. In a medium bowl, whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Slowly add olive oil, whisking to emulsify. Set aside 1/2 cup dressing to toss with the greens.
- Place mushrooms, stem side up, on a baking sheet. Coat both sides with some of the remaining dressing. Roast mushrooms, brushing with more dressing every 5 minutes, until they are tender, about 15 minutes.
- Toss endive, mesclun, onion, and cheese with reserved dressing, and divide among salad bowls. Cut portobellos 1/2 inch thick, and arrange a few slices over each serving.
FARMERS MARKET SALAD WITH AGED GOUDA AND ROASTED PORTABELLAS
Lobes of golden mushrooms, shreds of buttery Gouda cheese, and the heartiness of spicy greens come together in this substantial salad. It's a terrific companion to the chive shortcakes, stew, and baked tomatoes, but keep it in mind when all you're after is a soup-and-salad supper.
Provided by Ruth Cousineau
Time 40m
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F with rack in middle.
- Toss mushrooms with 3 tablespoon oil and 1/4 teaspoon each of salt and pepper in a bowl. Roast in 1 layer in a 4-sided sheet pan, turning once, until golden-brown and tender, about 15 minutes. Cool mushrooms.
- Whisk together vinegar, mustard, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 5 tablespoons oil in a bowl until combined. Toss mushrooms, greens, and cheese with enough dressing to coat.
ROASTED PORTOBELLO, RED PEPPER, AND ARUGULA SALAD FOR ONE
This is my super easy version of a salad I had at a restaurant in Chicago. I usually only cook for one, but this would be easy to make in a larger batch for more people.
Provided by mgoblue1
Categories Arugula Salad
Time 45m
Yield 1
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil.
- Brush the mushroom on both sides with olive oil and place gill-side up onto the baking sheet. Drizzle with any remaining olive oil, and the red wine vinegar. Sprinkle with sliced garlic and shallot; season to taste with salt and pepper. Top with the piece of roasted red pepper, and wrap the foil tightly around the mushroom.
- Bake in preheated oven until the mushroom is tender, about 30 minutes.
- Toss the arugula with Romano cheese and salad dressing. Place onto a plate and top with the hot mushroom and pepper. Dig in!
Nutrition Facts : Calories 352.5 calories, Carbohydrate 15.2 g, Cholesterol 29.5 mg, Fat 27.5 g, Fiber 3.1 g, Protein 14.5 g, SaturatedFat 7.6 g, Sodium 644.2 mg, Sugar 5.6 g
ROASTED PORTOBELLO, RED PEPPER, AND ARUGULA SALAD FOR ONE
This is my super easy version of a salad I had at a restaurant in Chicago. I usually only cook for one, but this would be easy to make in a larger batch for more people.
Provided by mgoblue1
Categories Arugula Salad
Time 45m
Yield 1
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil.
- Brush the mushroom on both sides with olive oil and place gill-side up onto the baking sheet. Drizzle with any remaining olive oil, and the red wine vinegar. Sprinkle with sliced garlic and shallot; season to taste with salt and pepper. Top with the piece of roasted red pepper, and wrap the foil tightly around the mushroom.
- Bake in preheated oven until the mushroom is tender, about 30 minutes.
- Toss the arugula with Romano cheese and salad dressing. Place onto a plate and top with the hot mushroom and pepper. Dig in!
Nutrition Facts : Calories 352.5 calories, Carbohydrate 15.2 g, Cholesterol 29.5 mg, Fat 27.5 g, Fiber 3.1 g, Protein 14.5 g, SaturatedFat 7.6 g, Sodium 644.2 mg, Sugar 5.6 g
ROASTED PORTABELLA MUSHROOMS AND SPINACH SALAD
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
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
ROASTED PORTOBELLO SALAD WITH BLUE CHEESE
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.
Tips:
- Choose the right mushrooms. Look for portobello mushrooms that are large and firm, with a deep, dark brown color. Avoid mushrooms that are bruised or have any signs of damage.
- Clean the mushrooms thoroughly. Use a damp paper towel to wipe away any dirt or debris from the mushrooms. Be sure to remove the stems and gills, as these can be tough and bitter.
- Marinate the mushrooms. Marinating the mushrooms in a mixture of olive oil, herbs, and spices helps to enhance their flavor and make them more tender. Allow the mushrooms to marinate for at least 30 minutes, or up to overnight.
- Roast the mushrooms at a high temperature. This will help to caramelize the mushrooms and give them a slightly crispy exterior. Roast the mushrooms for 15-20 minutes, or until they are tender and slightly browned.
- Serve the mushrooms immediately. Roasted portobello mushrooms are best served hot, either as a main course or as a side dish. They can be enjoyed on their own, or topped with your favorite sauce or dressing.
Conclusion:
Roasted portobello mushrooms are a delicious and versatile dish that can be enjoyed in many different ways. With their meaty texture and rich flavor, they are a perfect choice for vegetarians and meat-eaters alike. Whether you serve them as a main course, a side dish, or an appetizer, roasted portobello mushrooms are sure to be a hit. So next time you're looking for a quick and easy meal, give this recipe a try.
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