Best Stuffed Mushrooms Salad Recipes

Spinach and Artichoke Stuffed Portabello Mushrooms with Tomato and Bread Salad image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 14

8 portabello mushroom caps
Extra-virgin olive oil, for brushing mushrooms, plus 1/4 cup
1 (10-ounce) box frozen chopped spinach, defrosted
1 can quartered artichoke hearts, drained well
1 1/2 cups ricotta cheese
1 egg yolk
1 clove garlic, grated with microplane or small side box grater
Salt and freshly ground black pepper
Freshly grated nutmeg, about 1/8 teaspoon
1/2 cup Parmigiano-Reggiano, a couple of handfuls
6 plum tomatoes, coarsely chopped
1 cup fresh basil leaves, about 20, torn
4 cups crusty bread, torn or coarsely chopped
1 small red onion, very thinly sliced

Steps:

Tidbit: Panzanella, stale bread salad, requires that you soak and wring out the bread before assembling the salad. If you make this with fresh crusty bread or the bread has staled a bit but not hardened, the juice from the tomatoes should be enough to tenderize the bread's crusty edges.
Preheat grill to medium-high and oven to 425 degrees F.
Using a damp towel, brush mushroom caps to clean. Using a pastry brush, coat the caps with extra-virgin olive oil and grill with lid down or roast about 5 to 6 minutes, turning once, until tender but still firm at center.
Wring the spinach out in a clean kitchen towel. Separate the spinach with your fingers and combine with artichokes, ricotta cheese, egg yolk, grated garlic, salt and pepper, to taste, and nutmeg.
Remove mushroom caps from grill.
To portion-control the filling, divided the stuffing into 4 parts then just split each of those evenly between 2 caps. Sprinkle the caps with Parmigiano and cook 5 to 6 minutes more in the preheated oven to set filling and lightly brown tops.
Do not seed tomatoes. Chop and place in a salad bowl. Add basil, bread, onions, 1/4 cup EVOO, lots of salt and pepper and toss with your hands to combine.
Serve 2 caps with a pile of salad alongside, if desired, per person.

Stuffed Mushrooms Salad. image

Provided by mattythom

Time 50m

Yield Serves 2

Number Of Ingredients 0

Steps:

Losely wrap one chicken breast in foil and grill until cooked and tender, While chicken is cooking wash and pat dry mushrooms (using paper towel). Remove stalks and chop finely.
Measure and finely chop 100gms of the cooked chicked, put aside for the mushroom stuffing.
Chop the spring onions and then saute (LIghtly fry) the mushroom stalks together with the spring onions.
In a large bowl mix together the mushrooms, onions bread crumbs chopped chicken and oregano, set aside.
Grate the cheese and add to the stuffing mixture. Carefully equally spoon the mixture into the mushroom caps. Lightly drizzle with oil, grill for approximately 8-10 minutes. Serve hot with rice and green salad leaves and cherry tomatoes.
While mushrooms are cooking, cook 4 0z of long grain rice, wash salad leave and tomatos, arrange on plates ready to add the mushrooms to.