Best Roasted Portabella Mushrooms And Spinach Salad Recipes

PORTABELLA SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• MUSHROOMS: Cut stems off mushrooms& reserve for another use (soup?) or discard.
• Using a spoon, carefully scrape gills off mushroom caps& discard; brush top of caps.
• Brush small roasting pan with some of the oil& sprinkle with half the salt.
• Place mushrooms in pan, drizzle with remaining oil, sprinkle with remaining salt& pepper.
• Place 2 or 3 slices of garlic& 2 sprigs of thyme on each mushroom.
• Roast in preheated 450F oven until tender, about 10 minutes.
• Let cool; discard garlic& thyme.
• This may be refrigerated for up to 3 days.
• VINAIGRETTE: Whisk vinegar with mustard.
• Slowly drizzle in the oil, whisking continuously, until emulsified.
• Whisk in seasonings.
• This can be made ahead& refrigerated for up to 3 days.
• ASSEMBLY: Toss spinach& arugula with vinaigrette in a large bowl.
• Divide among 4 dinner plates, top with mushrooms, proscuitto& cheese.

SAUTEED SPINACH AND PORTABELLA MUSHROOMS

Steps:

• Wash and stem spinach and mushrooms.
• Slice mushrooms including stems.
• Mince garlic (smash each clove before mincing for optimal flavor).
• Heat pan with olive oil; add garlic and saute one minute; add mushrooms and saute for a few minutes.
• Add spinach in batches, so pan doesn't get too crowded (spinach will quickly wilt).
• Add salt and pepper to taste.
• Add parsley.
• Add white wine and stir ingredients one final time.
• Serve hot.

SPINACH, FENNEL AND PORTOBELLO SALAD

Steps:

• Preheat oven to 375 degrees. With a cheese slicer or vegetable peeler, shave 12 very thin strips from the cheese. Transfer shavings to a plate, cover with plastic wrap; set aside. Finely grate a portion of remaining cheese to equal 2/3 cup.
• To make the vinaigrette, combine the garlic, vinegar, salt and a few grinds of pepper in a large bowl. Slowly whisk in the oil. Whisk in the grated cheese.
• Lay mushrooms on a baking sheet gill-side down and brush with 3 tablespoons of vinaigrette. Roast in oven for 20 to 30 minutes, or until mushrooms are very tender.
• Meanwhile, using a mandoline or vegetable peeler, shave the fennel into paper-thin slices. Arrange slices around the edge of a large platter; drizzle with half of the remaining vinaigrette. Add the spinach to bowl with the rest of the vinaigrette and toss. Pile the spinach in the center of platter. While the mushrooms are still warm, slice them thinly on the bias. Arrange on top of the spinach, garnish with cheese shavings and serve immediately.

ROASTED PORTABELLA MUSHROOMS

Steps:

• PREPARE THE MUSHROOMS.
• Remove the stems from the mushrooms.
• With a wet paper towel or mushroom brush, clean the mushroom tops so they are free of any dirt.
• Combine the marinade ingredients in a plastic bag and add the mushrooms. Marinate for at least 30 minutes up to 24 hours. Toss the mixture a few times during the marinade process.
• When your ready, roast the mushrooms on a foil lined rimmed baking sheet for 20 minutes at 400F, flipping the mushroom halfway through.
• While the mushrooms are roasting, prepare the pine nuts, zucchini noodle & tomato mixture.
• PREPARE THE PINE NUTS, ZUCCHINI & TOMATOES.
• In a small skillet, heat the pine nuts until just starting to brown, tossing as they heat. Set aside.
• Cut the tomatoes in half, place in a bowl and season with salt. Set aside.
• Using a julienne peeler or spiralizer, make the zucchini noodles.
• If the zucchini is particularly watery, you can blot it with a paper towel.
• Otherwise, when there is about 5 minutes left on the mushrooms, proceed to heat a small skillet with a tablespoon of olive oil. Add the zucchini noodles and cherry tomatoes. Heat for 3-4 minutes, tossing a bit while you go, until tomatoes start to wilt and zucchini is heated through.
• Season with salt and pepper.
• PUT IT ALL TOGETHER.
• Once the mushrooms are tender, remove and sprinkle with sea salt (I used Maldon finishing salt available here) and the chopped thyme.
• Plate the mushrooms, top with zucchini tomato mixture.
• Sprinkle with toasted pine nuts, cheese and fresh parsley.

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.