Best 6 Roasted Portobello Salad With Blue Cheese Recipes

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**Roasted Portobello Salad with Blue Cheese: A Symphony of Flavors**

Indulge in a culinary masterpiece that tantalizes your taste buds with every bite. Roasted Portobello Salad with Blue Cheese is a symphony of flavors, textures, and colors, offering a delightful balance of umami, tanginess, and sweetness. This delectable dish features succulent portobello mushrooms, roasted to perfection, complemented by a medley of crisp greens, ripe tomatoes, and crunchy walnuts. Drizzled with a luscious blue cheese dressing, this salad elevates the humble mushroom to a gourmet delicacy. Prepare to be captivated by this exquisite recipe, perfect for a light lunch, a refreshing side dish, or even as a satisfying vegetarian main course.

Let's cook with our recipes!

ROASTED PORTOBELLO MUSHROOMS WITH BLUE CHEESE



Roasted Portobello Mushrooms with Blue Cheese image

Meaty portobellos are topped with blue cheese. Great for appetizers or as a burger on a toasted bun.

Provided by Dianne

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 2

Number Of Ingredients 4

2 portobello mushrooms, stems removed
1 tablespoon soy sauce, or to taste
freshly ground black pepper
3 tablespoons crumbled blue cheese

Steps:

  • Preheat oven or toaster oven to 425 degrees F (220 degrees C).
  • Place mushroom caps, gill side up, on baking sheet. Drizzle with soy sauce and add a few grinds of black pepper to each cap.
  • Bake for 25 minutes. Remove from oven, and sprinkle 1 1/2 tablespoon blue cheese onto each cap. Return to oven and bake an additional 10 minutes, or until cheese is fully melted.

Nutrition Facts : Calories 79.3 calories, Carbohydrate 6.9 g, Cholesterol 9.5 mg, Fat 3.9 g, Fiber 1.9 g, Protein 6.1 g, SaturatedFat 2.4 g, Sodium 634.5 mg, Sugar 2.2 g

ROASTED-PORTOBELLO SALAD WITH BLUE CHEESE



Roasted-Portobello Salad with Blue Cheese image

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

3 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
Salt and pepper
2/3 cup olive oil
4 portobello mushrooms (about 1 1/2 pounds total), stems removed
3 medium heads Belgian endive
8 ounces mesclun or mixed salad greens, (about 10 cups)
1 small red onion, halved and thinly sliced
4 ounces blue cheese

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.

ROASTED PORTABELLO MUSHROOMS WITH BLUE CHEESE



Roasted Portabello Mushrooms with Blue Cheese image

Meaty portabellos are topped with blue cheese. Great as an appetizer, or build a burger with crusty rolls, red onion slices, lettuce and tomato. I chopped the mushroom stems, sauteed them, and added them to the hamburger patties we barbecued. Yum, yum!

Provided by dimples

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 50m

Yield 2

Number Of Ingredients 6

2 portobello mushroom caps
1 tablespoon balsamic vinegar reduction, or to taste
freshly ground black pepper
3 tablespoons crumbled blue cheese
1 tablespoon roasted pine nuts, or to taste
¼ teaspoon crushed garlic

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar.
  • Bake in the preheated oven until tender and fragrant, about 25 minutes. Sprinkle blue cheese, pine nuts, and garlic on each cap. Continue roasting until cheese melts, about 10 minutes more.

Nutrition Facts : Calories 104.8 calories, Carbohydrate 8.2 g, Cholesterol 9.5 mg, Fat 6.1 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 2.7 g, Sodium 185.6 mg, Sugar 3.3 g

ROASTED PORTOBELLO SALAD WITH BLUE CHEESE



Roasted Portobello Salad With Blue Cheese image

Make and share this Roasted Portobello Salad With Blue Cheese recipe from Food.com.

Provided by Sharon123

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons red wine vinegar (or balsamic)
1 tablespoon dijon-style mustard
salt and pepper
2/3 cup olive oil
4 portabella mushrooms, stems trimmed (1 1/2 pounds)
3 heads endive, sliced crosswise 1/2 inch thick (about 4 cups)
8 ounces mesclun (about 10 cups) or 8 ounces mixed salad greens (about 10 cups)
1 small red onion, thinly sliced
4 ounces blue cheese

Steps:

  • Preheat oven to 450*F. 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 the mushrooms, stem side up, on a baking sheet. Coat both sides with some of the remaining dressing. Roast mushrooms, brushing with more dressing every five minutes, until they are tender, about 15 minutes.
  • Toss the endive, mesclun (or mixed greens), onion, and cheese with the reserved dressing, and divide among 4 salad bowls. Cut portobellos 1/2 inch thick, and arrange a few slices over each serving.

Nutrition Facts : Calories 513.1, Fat 45.1, SaturatedFat 10.5, Cholesterol 21.3, Sodium 486.4, Carbohydrate 19.6, Fiber 13.4, Sugar 3.4, Protein 13.1

ROASTED BEET SALAD WITH BLUE CHEESE AND NUTS



Roasted Beet Salad with Blue Cheese and Nuts image

This side dish pairs well with pan-roasted fish or roasted beef or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

4 medium beets (1 1/2 pounds total), trimmed and unpeeled
3 tablespoons extra-virgin olive oil
1 tablespoon white vinegar
1/2 teaspoon Dijon mustard
Coarse salt and ground pepper
2 tablespoons finely chopped fresh parsley
1/2 cup crumbled blue cheese
1/4 cup toasted walnut pieces

Steps:

  • Preheat oven to 450 degrees. Individually wrap 4 beets in foil. Place on a baking sheet and roast until tender when pierced with a paring knife, 45 to 60 minutes. Let cool. Rub beets with paper towels to remove skins and cut into small wedges.
  • Whisk together olive oil, vinegar, and mustard; season with salt and pepper and stir in parsley. Toss beets with dressing. Serve topped with blue cheese and walnut pieces.

Nutrition Facts : Calories 269 g, Fat 20 g, Fiber 5 g, Protein 7 g

ROASTED PORTOBELLO SALAD WITH BLUE CHEESE



Roasted Portobello Salad with Blue Cheese image

Categories     Salad     Cheese     Roast     Pastry

Yield serves 4 as a starter

Number Of Ingredients 9

3 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
2/3 cup olive oil
4 large portobello mushrooms (1 1/2 pounds), stems removed, caps cleaned
3 heads endive, sliced crosswise 1/2 inch thick (about 4 cups)
8 ounces mesclun or mixed salad greens (about 10 cups)
1 small red onion, halved and thinly sliced
4 ounces blue cheese, crumbled

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:

  • To ensure even cooking, slice the portobello mushrooms uniformly in 1/2-inch-thick slices.
  • Use a large skillet or grill pan to prevent overcrowding and ensure proper browning of the mushrooms.
  • Don't overcrowd the pan when roasting the mushrooms; give them enough space to caramelize and develop a rich flavor.
  • Keep an eye on the mushrooms while roasting, as they can burn quickly. Adjust the oven temperature or cooking time if necessary.
  • To enhance the flavor of the mushrooms, marinate them in a mixture of olive oil, herbs, and spices before roasting.
  • Don't skip the blue cheese dressing; it adds a creamy, tangy flavor that complements the roasted mushrooms perfectly.
  • If you don't have blue cheese, you can substitute another type of cheese, such as crumbled feta or goat cheese.
  • Serve the salad while the mushrooms are still warm to enjoy their full flavor and texture.

Conclusion:

This roasted portobello salad with blue cheese dressing is a delicious and versatile dish that can be enjoyed as a main course or a side dish. The tender, flavorful mushrooms are paired perfectly with the creamy, tangy dressing, and the salad is rounded out with mixed greens, tomatoes, and pecans. Whether you're looking for a healthy and hearty meal or a flavorful addition to your next barbecue, this roasted portobello salad is sure to be a hit. So next time you're looking for a quick and easy recipe that's packed with flavor, give this roasted portobello salad a try. You won't be disappointed!

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