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.
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EZRA SNUTH
[email protected]I'm not a big fan of blue cheese, so I used a different dressing. The salad was still good, but I think it would have been better with the blue cheese dressing.
Bepari Eyasin
[email protected]This salad is a great way to use up leftover portobello mushrooms. It's also a healthy and delicious meal.
Frantz Telemaque
[email protected]I followed the recipe exactly and the salad turned out great! I will definitely be making this again.
Sangita Manandhar
[email protected]The portobello mushrooms were a bit dry, but the blue cheese dressing was really good.
Arsalan Langove
[email protected]This salad is delicious and easy to make. I love the combination of roasted portobello mushrooms, blue cheese, and arugula.
Afsana Aktar
[email protected]I'm allergic to blue cheese, so I used a different dressing. The salad was still good, but I think it would have been better with the blue cheese dressing.
Gullam Abass
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
DC ATIF
[email protected]I made this salad for a party and it was a huge hit! Everyone loved the unique flavor combination.
Teknik Music
[email protected]This salad is a bit pricey to make, but it's worth it for a special occasion.
Cataline Perez
[email protected]I've never been a fan of portobello mushrooms, but this salad changed my mind! The mushrooms were roasted to perfection and the blue cheese dressing was the perfect complement.
Manju Bista
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love the combination of roasted portobello mushrooms, blue cheese, and arugula.
Johnny Ervin
[email protected]I'm not a big fan of blue cheese, so I used a different dressing. The salad was still good, but I think it would have been better with the blue cheese dressing.
Amena Ahmed
[email protected]This salad is a great way to use up leftover portobello mushrooms. It's also a healthy and delicious meal.
It's Vanessa
[email protected]I followed the recipe exactly and the salad turned out great! I will definitely be making this again.
Khurram Ghumman
[email protected]The portobello mushrooms were a bit dry, but the blue cheese dressing was really good.
Tony Mendez
[email protected]This salad was easy to make and so flavorful! I used a balsamic vinaigrette instead of the blue cheese dressing and it was still delicious.
Jimmy Mehr
[email protected]I've made this salad several times now and it's always a hit! The roasted portobellos are so delicious and the blue cheese dressing is the perfect finishing touch.
World of Punjabi
[email protected]This roasted portobello salad with blue cheese was an absolute delight! The portobello mushrooms were juicy and flavorful, and the blue cheese added a tangy richness that perfectly complemented the earthy mushrooms.