Best 3 Warm Roasted Mushroom And Feta Salad Recipes
Indulge in the delightful taste of Warm Roasted Mushroom and Feta Salad, a symphony of flavors and textures that will tantalize your palate. This culinary masterpiece starts with a melange of succulent mushrooms, roasted to perfection until caramelized and bursting with umami richness. Tender baby spinach forms the foundation of this salad, adding a vibrant green hue and a mild, earthy flavor. Crumbled feta cheese, with its distinct tang and creamy texture, adds a delightful contrast to the earthy notes of the mushrooms and spinach.
To elevate the salad further, a zesty lemon-tahini dressing is drizzled over the top, harmonizing the flavors and adding a refreshing twist. This delectable salad can be enjoyed as a light lunch or as a flavorful side dish. If you're looking for a vegetarian main course, it can be easily transformed into a hearty and satisfying meal by adding grilled tofu or roasted chickpeas for an extra boost of protein.
For those who prefer a vegan option, the feta cheese can be replaced with crumbled tempeh or tofu, offering a plant-based alternative with a similar texture and savory flavor. Additionally, the recipe includes variations for those who love experimenting with different ingredients. You can opt for roasted zucchini, bell peppers, or even sun-dried tomatoes to add a pop of color and an extra layer of flavor.
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.
WARM MUSHROOM SALAD WITH FETA
Make and share this Warm Mushroom Salad With Feta recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large frying pan, add the mushrooms and sauté over a high heat for 5 mins stirring occasionally until pale golden.
- Add the garlic, thyme and lemon juice and seasoning to taste, stir well then remove from the heat.
- Arrange the lettuce in a large bowl, scatter over the remaining ingredients, then add the mushrooms and all the pan juices.
- Toss to mix and serve with crusty bread.
Nutrition Facts : Calories 284.4, Fat 20, SaturatedFat 6.4, Cholesterol 26.8, Sodium 551.3, Carbohydrate 20.9, Fiber 8.7, Sugar 8.7, Protein 10.8
ROASTED MUSHROOMS STUFFED WITH FETA, SPINACH, AND BACON
Categories Mushroom Onion Appetizer Bake Low Carb Cream Cheese Feta Bacon Spinach Fall Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 48
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Cook bacon in heavy large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble bacon. Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding olive oil if necessary to equal that amount).
- Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Transfer to medium bowl and cool; mix in bacon, spinach, feta, cream cheese, and crushed red pepper. Season filling to taste with salt and pepper.
- Line 2 large rimmed baking sheets with foil. Toss mushrooms and reserved 1/4 cup bacon fat in large bowl to coat. Sprinkle mushrooms with salt and pepper. Place mushrooms, rounded side down, in single layer on prepared baking sheets. Bake mushrooms until centers fill with liquid, about 25 minutes. Turn mushrooms over. Bake mushrooms until brown and liquid evaporates, about 20 minutes longer. Turn mushrooms over again. Spoon 1 heaping teaspoon filling into each mushroom cavity. (Filled mushrooms can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 375°F. Bake mushrooms until heated through, about 10 minutes. Transfer mushrooms to platter and serve warm.
Tips:
- Choose the right mushrooms. For this recipe, cremini mushrooms (also known as baby bella mushrooms) are a good choice. They have a mild, earthy flavor and hold their shape well when roasted.
- Roast the mushrooms at a high temperature. This will help them to brown and caramelize, giving them a delicious flavor.
- Don't overcrowd the mushrooms on the baking sheet. This will prevent them from roasting evenly.
- Add the feta cheese at the end. This will prevent it from melting and becoming too soft.
- Serve the salad warm. This is when the flavors are at their best.
Conclusion:
This warm roasted mushroom and feta salad is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover roasted mushrooms. The combination of roasted mushrooms, feta cheese, and fresh herbs is simply irresistible. So next time you are looking for a healthy and flavorful salad, give this recipe a try.
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