Best 3 Roasted Portabellas With Mediterranean Salad Recipes
**Indulge in a Symphony of Flavors with Roasted Portabellas and a Vibrant Mediterranean Salad - A Culinary Journey Awaits**
Embark on a delightful culinary adventure with this exquisite culinary masterpiece that combines the earthy richness of roasted portobello mushrooms with the vibrant freshness of a Mediterranean salad. Savor the tender and succulent portobellos, expertly roasted to perfection, complemented by a symphony of Mediterranean flavors, including ripe tomatoes, crisp cucumbers, tangy feta cheese, aromatic herbs, and a zesty lemon-tahini dressing. This delectable dish tantalizes the taste buds with its perfect balance of textures and flavors, making it an unforgettable dining experience. Whether served as a hearty main course or a delectable side dish, this roasted portobello and Mediterranean salad combination promises to transport you to the sun-kissed shores of the Mediterranean with every bite.
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.
POACHED EGGS WITH ROASTED TOMATOES AND PORTABELLAS
Categories Egg Mushroom Tomato Breakfast Brunch Poach Vegetarian Quick & Easy Vinegar Winter Chive Fontina Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Brush mushrooms and tomatoes with oil and sprinkle with salt and pepper. Arrange mushrooms, stemmed sides down, and tomato halves, cut sides up, on a broiler pan.
- Broil vegetables about 6 inches from heat, turning over mushrooms halfway through cooking, until tender and tomatoes are slightly charred, about 7 minutes total. (Leave broiler on.)
- While vegetables are broiling, fill a deep 10-inch skillet with 1 1/4 inches cold water. Add white vinegar and bring to a simmer.
- Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
- Gently transfer eggs with a slotted spoon to paper towels to drain and season with salt and pepper.
- Sprinkle stemmed sides of mushrooms with balsamic vinegar, then put 1 tomato half, cut side up, on each mushroom and top with an egg. Cover eggs with cheese slices and broil until cheese is just melted, about 1 minute. Sprinkle with chives and serve immediately.
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
Tips:
- Choose the right mushrooms: Look for portobello mushrooms that are large, firm, and have a deep, dark brown color. Avoid mushrooms that are bruised or have blemishes.
- Clean the mushrooms thoroughly: Use a damp paper towel to wipe away any dirt or debris from the mushrooms. Do not wash the mushrooms under running water, as this can make them soggy.
- Remove the stems: Use a sharp knife to remove the stems from the mushrooms. The stems are edible, but they can be tough and chewy, so it is best to remove them before cooking.
- Marinate the mushrooms: Marinating the mushrooms in a mixture of olive oil, herbs, and spices will help to add flavor and keep them moist during cooking.
- Roast the mushrooms at a high temperature: Roasting the mushrooms at a high temperature will help to caramelize the edges and give them a slightly smoky flavor. Make sure to keep an eye on the mushrooms so that they do not burn.
- Serve the mushrooms immediately: Roasted portobello mushrooms are best served immediately, while they are still hot and juicy. You can serve them as a main course or as a side dish.
Conclusion:
Roasted portobello mushrooms with Mediterranean salad is a delicious and healthy meal that is perfect for any occasion. The mushrooms are tender and flavorful, and the salad is light and refreshing. This dish is sure to please everyone at your table.
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