Best Roasted Portabellas With Mediterranean Salad Recipes

ROASTED PORTOBELLO CAPS

Steps:

• Preheat oven to 450 degrees F. Coat a rimmed baking sheet or roasting pan with cooking spray.
• Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with 1/8 teaspoon salt and pepper. Roast until tender, about 20 minutes.
• Meanwhile, combine breadcrumbs, Parmesan, parsley, oil, the remaining 1/8 teaspoon salt and pepper in a small bowl. Remove the mushrooms from the oven and top each cap with about 2 tablespoons of the breadcrumb mixture, spreading evenly. Return to the oven and roast until the breadcrumbs are browned, about 5 minutes.

ROASTED PORTOBELLOS WITH ROSEMARY

Steps:

• Preheat oven to 450 degrees. Place trimmed mushrooms, stem side up, on a rimmed baking sheet. In a bowl, combine the extra-virgin olive oil and fresh lemon juice. Pour over mushrooms and top with garlic slices, and rosemary. Season with coarse salt and ground pepper. Roast until tender, 10 to 15 minutes.

FARMERS MARKET SALAD WITH AGED GOUDA AND ROASTED PORTABELLAS

Steps:

• Preheat oven to 425°F with rack in middle.
• Toss mushrooms with 3 tablespoon oil and 1/4 teaspoon each of salt and pepper in a bowl. Roast in 1 layer in a 4-sided sheet pan, turning once, until golden-brown and tender, about 15 minutes. Cool mushrooms.
• Whisk together vinegar, mustard, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 5 tablespoons oil in a bowl until combined. Toss mushrooms, greens, and cheese with enough dressing to coat.

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 PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
• Remove the stems from the mushrooms.
• Using a spoon, carefully scrape out the gills.
• Brush each side of the mushrooms with oil and lightly sprinkle with salt and pepper.
• Bake for 15 to 20 minutes until tender. Flip halfway through baking.
• Slice mushrooms in 1/2 inch slices.

MEDITERRANEAN ROASTED VEGETABLE SALAD

Steps:

• Preheat broiler. Brush eggplant with olive oil. Sprinkle with salt and pepper. Broil until brown and just cooked through, about 2 minutes per side. Transfer to paper towels and drain.
• Preheat oven to 425°F. Combine onions and potatoes on large baking sheet. Drizzle with 3 tablespoons oil; toss to coat. Season with salt and pepper. Place peppers on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Roast vegetables until tender and light golden, stirring occasionally, about 35 minutes for peppers and about 1 hour for potatoes and onions. Transfer to large bowl. Place zucchini on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper. Bake until crisp-tender, about 20 minutes. Transfer to bowl with vegetables. Cut eggplant into 1-inch squares and add to vegetables in bowl.
• Combine mustard and vinegar in small bowl. Gradually mix in remaining 4 tablespoons olive oil. Add basil. Add dressing to salad and mix to coat. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.)
• Mix radicchio, arugula and cheese into salad. Season with salt and pepper.

ROASTED PORTABELLA MUSHROOMS WITH BLUE CHEESE

Steps:

• Preheat oven or toaster oven to 425 degrees F.
• 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.