Best Portabella Mushroom Salad Recipes

MARINATED PORTABELLA MUSHROOM SALAD WITH BLUE CHEESE AND BACON

Steps:

• Clean mushrooms with damp rag. Blend 4 oz oil, 2 oz vinegar, soy sauce and garlic and pour over mushroom caps. Let sit overnight. Mix greens with 2 oz olive oil and 1 oz red wine vinegar, then toss. Top with diced bacon and crumbled cheese. Grill portabellas 4 to 5 minutes. Top salad with warm mushrooms.

MARINATED PORTABELLA MUSHROOM & ARUGULA SALAD

Steps:

• Whisk vinegars, honey, olive oil, salt and pepper, garlic powder, and thyme together. Set aside. Pile 4 cups of greens on a plate and set aside. Heat olive oil in a skillet over medium high heat. Separate onion rings and dip into vinegar mixture and place on pan. Meanwhile, place mushroom strips in marinade. Once onion is soft and browning on edges, remove from pan and place on greens. Add mushrooms to skillet. Dip pepper strips in marinade and add to pan. Cook mushrooms about 2-3 minutes a side and place on greens. Pour remaining vinegar mixture into the pan with the peppers. It will begin to thicken and reduce. Remove from heat and pour peppers and reduced vinegar mixture over salad. Serve.

PORTABELLA MUSHROOM SALAD

Steps:

• Combine salad ingredients. Whisk dressing ingredients together. Dress salad immediately before serving

PORTABELLA MUSHROOM SALAD

Steps:

• Slice the mushrooms.
• Heat olive oil in a large saute pan.
• Add mushroom slices and saute for approximately 5 minutes until cooked, but still firm.
• Add salt and pepper to taste.
• Remove mushrooms to a medium bowl.
• Add butter to saute pan; melt and begin to brown.
• Remove from heat and add soy sauce and balsamic vinegar. Mix and pour over mushrooms.
• Place 2 cups of greens on a large salad plate.
• Divide the mushrooms between the two plates.
• Divide the blue cheese,tomatoes, and salad dressing between the two plates.
• This makes 2 dinner size portions and can be divided into smaller side disher portions if desired.