Best 7 Roasted Pepper Mushroom Salad Recipes
Indulge in a symphony of flavors and textures with our Roasted Pepper Mushroom Salad, a delightful vegetarian dish that offers a delightful and nutritious twist to your meals. This delectable salad captivates the senses with its vibrant colors and aromatic roasted peppers and mushrooms, perfectly complemented by a medley of crisp greens, tangy sun-dried tomatoes, and creamy avocado. Dressed in a zesty lemon-tahini vinaigrette, this salad delivers a burst of freshness and tang with every bite.
For a satisfying and protein-packed main course, look no further than our hearty Black Bean and Corn Salad. This flavorful salad combines protein-rich black beans, sweet corn, crunchy bell peppers, and a zesty cilantro-lime dressing. Enjoy it as a standalone meal or as a vibrant side dish.
If you're seeking a refreshing and light appetizer or side, our Cucumber Salad with Creamy Yogurt Dressing is an absolute delight. Crisp cucumbers, red onions, and fresh herbs are tossed in a luscious yogurt dressing, resulting in a cool and tangy salad that perfectly balances flavors.
And for those who love the classic combination of avocado and egg, our Avocado Egg Salad is a must-try. This creamy and flavorful salad features ripe avocados, hard-boiled eggs, celery, red onion, and a tangy mayonnaise dressing. It's a versatile dish that can be enjoyed as a sandwich filling, on crackers, or as a dip with vegetables.
Explore these tantalizing recipes and embark on a culinary journey that celebrates the vibrant flavors of roasted peppers, mushrooms, and fresh ingredients. Each salad offers a unique taste experience, whether you're looking for a hearty main course, a refreshing appetizer, or a satisfying side dish.
SHEET TRAY ROASTED MUSHROOM SALAD RECIPE BY TASTY
Whip up this healthy salad with your favorite soup for a light and easy weeknight dinner. With hearty roasted mushrooms and fragrant shallots and garlic, it's sure to pack a flavor punch and liven up your week!
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°F (220°C). Line 2 baking sheets with reusable baking mats or parchment paper.
- Spread the cremini mushrooms in an even layer on 1 baking sheet and the shiitake mushrooms on the other. Drizzle ⅓ cup (80 ml) olive oil over the mushrooms, dividing evenly. Season with salt and pepper to taste. Toss well to coat evenly.
- Roast the mushrooms for 20-25 minutes, stirring halfway through, until crisp and tender. Remove from the oven and set aside. Leave the oven on.
- Meanwhile, make the dressing: In a small bowl, whisk together the mustard, honey, and lemon juice. Slowly drizzle in the remaining ½ cup (120 ml) olive oil, whisking constantly, until the dressing is emulsified and thickened. Season with salt to taste. Set aside.
- Scatter the peas, shallot, garlic, and lemon zest over the baking sheets with the mushrooms. Season with salt and pepper to taste.
- Return the baking sheets to the oven for 5 minutes, until the peas are warmed through and the shallots are softened.
- Sprinkle the roasted vegetables with parsley and set aside to cool slightly.
- Place the arugula in a large serving bowl. Add the vegetables and half of the dressing and toss well. Top with the shaved Parmesan and serve with the remaining dressing on the side.
- Enjoy!
Nutrition Facts : Calories 223 calories, Carbohydrate 19 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, Sugar 9 grams
MARINATED PORTOBELLO MUSHROOMS WITH ROASTED PEPPER VINAIGRETTE
Steps:
- In a small bowl, whisk together marinade ingredients. Arrange mushroom caps in a single layer in a non- reactive shallow pan. Pour marinade over mushrooms, cover and marinate for 1 hour, turning mushrooms several times.
- Using a blender, blend vinaigrette ingredients until smooth. Taste for seasoning.
- Heat a clean griddle or skillet and wipe down with an oiled cloth. Remove mushrooms from marinade, place in skillet and use a weight to press down on them. Sear them about 1 minute on each side, or until tender. Transfer mushrooms to a cutting board, slice thin and drizzle with red pepper vinaigrette.
WARM MUSHROOM SALAD
Steps:
- Clean the mushrooms by brushing the tops with a clean sponge. Don't wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
- Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.
MUSHROOM AND PEPPER SALAD
Provided by Craig Claiborne
Categories salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut away the outer core of each pepper.
- Bring enough water to the boil in a saucepan to cover the peppers when added. Add the peppers and cook about two minutes, no longer. Remove the peppers but leave the water in the saucepan.
- Using a paring knife, pull off the skin of the red pepper. The green pepper will not skin properly.
- Cut the peppers lengthwise into quarters. Remove any veins and seeds. Cut the quartered peppers into quarter-inch crosswise strips.
- Add the celery to the boiling water and let simmer about 30 seconds. Drain.
- Trim off the base of the endive. Cut the endive crosswise into quarter-inch thick pieces.
- Combine the peppers, mushrooms, celery, endive and scallions in a salad bowl.
- Put the lemon juice and vinegar in a small mixing bowl and gradually beat in the oil and sugar. Beat well with a wire whisk. Pour the sauce over the mushroom mixture. Toss and serve.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 39 milligrams, Sugar 4 grams
ROASTED RED PEPPERS AND PORTOBELLO MUSHROOMS
Since you serve this side dish at room temperature, it's perfect for a party or holiday buffet. It's also a terrific appetizer when served on crostini or low-sodium whole-grain crackers.
Yield Serves 12; 1/2 cup per serving
Number Of Ingredients 5
Steps:
- Lightly spray the mushrooms with olive oil spray. Lightly spray a large indoor grill pan or grill rack with olive oil spray. Heat the pan for several minutes over medium-high heat or preheat the grill on medium high.
- Grill the mushrooms for about 30 minutes, or until juicy. (The cooking time will vary depending on the size of the mushrooms. If you cook them too long, they will dry out.) Transfer to a cutting board. Slice to the desired thickness.
- In a large bowl, stir together the mushrooms and roasted peppers.
- In a small bowl, whisk together the vinegar and sugar until the sugar is dissolved. Pour over the mushroom mixture. Stir gently. Serve at room temperature.
- (Per serving)
- Calories: 12
- Total fat: 0.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 0mg
- Sodium: 1mg
- Carbohydrates: 2g
- Fiber: 0g
- Sugars: 1g
- Protein: 1g
- Calcium: 3mg
- Potassium: 101mg
- Free
ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE
I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.
Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.
MARINATED MUSHROOMS WITH ROASTED RED PEPPER AND ARUGULA
This recipe is from "The Italian Collection" - Food and Wine Books. You may make this with all-white mushrooms, but varied mushroom types such as fresh Shitakes or other earthy wild mushrooms are preferred to enhance flavor and texture.
Provided by Larame and Pandi Sp
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy frying pan, heat the oil over moderate heat.
- Add the shallots and garlic, reduce the heat to low, and garlic, reduce the heat to low, and cook, strring occasionally, until softened but not browned, about 5 minutes.
- Increase the heat to moderately high and add the white and shiitake mushrooms, stirring well to combine.
- Cover the pan and cook, stirring once, until the mushrooms are slightly softened, about 4 minutes.
- Uncover, increase the heat to high, add the balsamic vinegar, and cook for 1 minute.
- Spoon the mushroom mixture into a large bowl and let it cool to room temperature, strring occasionally.
- Meanwhile, roast the peppers over an open flame or broil, turning with tongs, until charred all over, abut 10 minutes.
- When cool enough to handle, pull off the skin.
- Remove the stems, seeds, and ribs.
- Cut the peppers lengthwise into 1/2 inch strips.
- Add the roasted peppers to the mushrooms.
- Stir in the marjoram, salt, and pepper.
- Cover and refrigerate the mixture until ready to serve.
- To serve, arrange the arugula leaves on a large serving plate and spoon the mushroom salad on top.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 274.2, Fat 19.2, SaturatedFat 2.6, Sodium 606.5, Carbohydrate 21.9, Fiber 5.8, Sugar 10.8, Protein 7.4
Tips:
- Choose the right peppers. Look for bell peppers that are firm, brightly colored, and have smooth skin. Avoid peppers that are bruised or have blemishes.
- Roast the peppers properly. To get the best flavor and texture, roast the peppers until they are slightly charred and blistered. You can do this on a grill, in the oven, or under a broiler.
- Remove the pepper skins easily. Once the peppers are roasted, place them in a paper bag and let them steam for 10 minutes. This will make the skins easy to peel off.
- Use a variety of mushrooms. This recipe is versatile, so you can use any type of mushrooms you like. Some good options include cremini mushrooms, shiitake mushrooms, and oyster mushrooms.
- Cook the mushrooms until they are tender. Sauté the mushrooms in olive oil until they are soft and slightly browned.
- Make the dressing ahead of time. The dressing for this salad can be made up to 3 days in advance. This makes it a great option for meal prep.
- Serve the salad warm or cold. This salad is delicious served warm or cold. If you are serving it cold, let it chill in the refrigerator for at least 30 minutes before serving.
Conclusion:
This roasted pepper and mushroom salad is a delicious and healthy side dish or main course. It is packed with flavor and nutrients, and it is easy to make. You can find a variety of bell peppers and mushrooms at most grocery stores. If you don't have time to roast the peppers, you can use jarred roasted peppers. You can also use any type of mushrooms you like. This salad is a great way to get your daily dose of fruits and vegetables.
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