Best Portabella Salad With Balsamic Vinaigrette Recipes

MARINATED LUMP CRABMEAT ON GRILLED PORTABELLA

Steps:

• Mix the balsamic vinaigrette ingredients together and marinate the mushrooms in 1 cup of the vinaigrette for 30 minutes. Heat grill and place red peppers and portobellos on the griddle and grill for 6-8 minutes. Set aside to cool.
• While that's cooling, marinate the crabmeat with the sour cream and a drizzle of lemon juice. Season with sea salt, pepper, a hint of cayenne and chives. Mix crabmeat gently so as to not break of the lumps.
• Split the grilled peppers in half and remove skin and seeds. Cut into 1/4" wide strips, cut the mushrooms the same way.
• Split cherry tomatoes in half and combine with the mushrooms and pepper salad, add the remaining balsamic vinaigrette but leave a few spoonfuls aside for garnishing the plate. Spread the mushroom and pepper salad in the center of the each of 4 plates. Place 3 leaves of Belgian endive on top and fill with the crabmeat. Garnish with baby greens. Drizzle the viniagrette around the plate for taste and presentation.

PORTOBELLO MUSHROOM SALAD

Steps:

• Heat balsamic and soy in a skillet and allow mushrooms to poach while the sauce reduces. Remove from heat and let cool. In a mixing bowl toss with onion, spinach and tomatoes. Serve chilled, family style, garnishing with fresh dill.

ROASTED PORTABELLA MUSHROOMS AND SPINACH SALAD

Steps:

• In a bowl, whisk together 3 tablespoons olive oil with the vinegar and thyme. Turn the mushrooms in the marinade to coat, cover and set aside (this can be done a few hours ahead.).
• Preheat oven to 400°F Place the mushrooms on one side of parchemnt paper-lined baking sheet. Toss tomatoes in the remaining marinade and pour onto the other end of the baking sheet. Roast in center of oven for 12 minutes. Let cool slightly before slicing mushrooms in half. Reserve the juices from the baking sheet.
• In a mixing bowl, toss the spinach and parmesan with the remaining olive oil and salt and pepper. Spread spinach mixture on a serving platter and top with roasted mushrooms and tomatoes. Just before serving, drizzle reserved juices overtop,.

ROASTED PORTABELLAS WITH MEDITERRANEAN SALAD

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.

GRILLED PORTABELLA MUSHROOMS WITH BALSAMIC MARINADE

Steps:

• Combine first 6 ingredients in a large zip-top plastic bag. Add caps to the marinade. Seal and marinate in fridge up to 24 hours.
• Prepare grill or broiler.
• Remove caps and discard marinade. Place caps on grill rack or broiler coated with spray. Cook 5 minutes or until tender.
• Heat oil over medium-high heat. Add onion. Cover and cook ten minutes or until golden, stirring frequently. (at this point I assume you mix the onions and garlic into the mayo, but I've never actually used this step).
• Assemble grilled portabella sandwiches with one cap per bun, plus any lettuce, mayo, tomato, onion, or other garnish that you like. Or slice the portabellas into strips and enjoy as a topping for a mixed green salad with onion, tomato, etc.