Best 6 Blackened Portobello Mushroom Salad Recipes
**Discover a Culinary Symphony of Bold Flavors and Textures: Blackened Portobello Mushroom Salad Unveiled**
Embark on a tantalizing culinary journey with our blackened portobello mushroom salad, a dish that harmonizes robust flavors and diverse textures to create a symphony of sensations. Succulent portobello mushrooms, marinated in a blend of zesty herbs, spices, and zesty lemon juice, are expertly blackened, imbuing them with an alluring smokiness. Tossed with a medley of crisp baby arugula, juicy cherry tomatoes, crunchy red onion, and crumbled goat cheese, this salad delivers a symphony of flavors and textures that dance on the palate. Drizzled with a tangy balsamic vinaigrette dressing, each bite offers a perfect balance of sweet, savory, and acidic notes. This recipe also includes variations for a creamy avocado dressing and a tangy lemon-tahini dressing, allowing you to customize the salad to your taste preferences. Let your taste buds embark on an unforgettable adventure with this blackened portobello mushroom salad, a dish that promises to elevate any meal or occasion.
PORTOBELLO MUSHROOM SALAD
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
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.
BLACKENED PORTOBELLO MUSHROOM SALAD
A SPEEDY cajun themed main-dish salad. Recipe from Cooking Light, May 1998. It is very highly rated on their website. After making this recipe, I have to say I was pleased. I marinated my mushrooms for about 30 minutes and they had great flavor. I used Emeril Essence (left over from another recipe) as the Cajun seasoning. My only suggestion would be to cut the mushrooms very thin so that they aren't rubbery after cooking. ENJOY!
Provided by januarybride
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 7 ingredients in a large zip-top plastic bag. Add mushrooms to bag; seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from bag, reserving marinade.
- Sprinkle mushrooms with Cajun seasoning. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms; cook 2 minutes on each side or until very brown. Cool; cut mushrooms diagonally into thin slices.
- Arrange 4 cups salad greens on each of 4 plates. Top each with mushroom slices, 2 tomato wedges, and onion rings. Sprinkle each with 1/4 cup beans and 1 tablespoon blue cheese. Drizzle the reserved marinade evenly over salads.
Nutrition Facts : Calories 275.2, Fat 9.1, SaturatedFat 2.5, Cholesterol 6.3, Sodium 229.7, Carbohydrate 35.5, Fiber 8.9, Sugar 5, Protein 16.6
PORTOBELLO MUSHROOM SALAD
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat balsamic and soy in a skillet and allow mushrooms to poach while the sauce reduces. Remove from heat and let cool. In a mixing bowl toss with onion, spinach and tomatoes. Serve chilled, family style, garnishing with fresh dill.
PORTOBELLO MUSHROOM SALAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Arrange the mushrooms and celery on a platter and scatter the parsley leaves around. Squeeze the lemon juice evenly over the platter then liberally drizzle the salad with extra-virgin olive oil, about 3 tablespoons. Season the salad with salt and lots of black pepper and toss with your finger tips to combine. Using a vegetable peeler, shave cheese and scatter a couple of handfuls Parmigiano-Reggiano over the salad.
BLACKENED PORTOBELLO-MUSHROOM SALAD
The meaty texture of the Portobello earns this salad star billing with a supporting cast of greens and white Italian kidney beans.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 16
Steps:
- Combine first 7 ingredients in a large zip-top plastic bag. Add mushrooms to bag; seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from bag, reserving marinade.
- Sprinkle mushrooms with Cajun seasoning. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms; cook 2 minutes on each side or until very brown. Cool; cut mushrooms diagonally into thin slices.
- Arrange 4 cups salad greens on each of 4 plates. Top each with mushroom slices, 2 tomato wedges, and onion rings. Sprinkle each with 1/4 cup beans and 1 tablespoon blue cheese. Drizzle the reserved marinade evenly over salads.
Nutrition Facts : Calories 310.7 calories, Carbohydrate 44.6 g, Cholesterol 6.3 mg, Fat 9.3 g, Fiber 11 g, Protein 16.3 g, SaturatedFat 2.5 g, Sodium 821.7 mg, Sugar 8.9 g
BLACKENED PORTOBELLO-MUSHROOM SALAD
The meaty texture of the Portobello earns this salad star billing with a supporting cast of greens and white Italian kidney beans.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 16
Steps:
- Combine first 7 ingredients in a large zip-top plastic bag. Add mushrooms to bag; seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from bag, reserving marinade.
- Sprinkle mushrooms with Cajun seasoning. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms; cook 2 minutes on each side or until very brown. Cool; cut mushrooms diagonally into thin slices.
- Arrange 4 cups salad greens on each of 4 plates. Top each with mushroom slices, 2 tomato wedges, and onion rings. Sprinkle each with 1/4 cup beans and 1 tablespoon blue cheese. Drizzle the reserved marinade evenly over salads.
Nutrition Facts : Calories 310.7 calories, Carbohydrate 44.6 g, Cholesterol 6.3 mg, Fat 9.3 g, Fiber 11 g, Protein 16.3 g, SaturatedFat 2.5 g, Sodium 821.7 mg, Sugar 8.9 g
Tips:
- Choose firm, fresh portobello mushrooms for the best texture and flavor.
- To ensure an even blackening, make sure the mushrooms are dry before searing them.
- Use a heavy skillet or grill pan to achieve a good sear on the mushrooms.
- Don't overcrowd the pan when searing the mushrooms, or they will steam instead of sear.
- Let the mushrooms cool slightly before slicing them, as this will help prevent them from falling apart.
- For a more flavorful salad, use a variety of greens, such as arugula, spinach, and mixed greens.
- Feel free to add other vegetables to the salad, such as tomatoes, cucumbers, and bell peppers.
- For a tangy dressing, use a citrus-based vinaigrette or a balsamic vinaigrette.
- Serve the salad immediately, or store it in the refrigerator for up to 2 days.
Conclusion:
Blackened portobello mushroom salad is a delicious and healthy dish that is perfect for a light lunch or dinner. The smoky flavor of the mushrooms pairs perfectly with the fresh greens and tangy dressing. This salad is also a good source of protein, fiber, and vitamins.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #salads #vegetables #american #cajun #southern-united-states #easy #beginner-cook #vegetarian #dietary #one-dish-meal #mushrooms #3-steps-or-less
You'll also love
