Broiled Portobello Mushroom Salad Recipes

PORTOBELLO MUSHROOM SALAD

Steps:

• Arrange the mushrooms and celery on a platter and scatter the parsley leaves around. Squeeze the lemon juice evenly over the platter then liberally drizzle the salad with extra-virgin olive oil, about 3 tablespoons. Season the salad with salt and lots of black pepper and toss with your finger tips to combine. Using a vegetable peeler, shave cheese and scatter a couple of handfuls Parmigiano-Reggiano over the salad.

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.

MEATY BROILED PORTOBELLO MUSHROOMS

Steps:

• Gather the ingredients.
• Place mushrooms in a large bowl.
• In a small bowl, whisk together olive oil, vinegar, broth, and garlic. Pour over portobello mushrooms, cover bowl, and marinate for 15 to 30 minutes.
• Preheat broiler.
• Place mushrooms on a broiler pan coated with nonstick cooking spray . Broil 6 inches from broiler for 5 to 7 minutes on each side.

SLICED GRILLED PORTOBELLO MUSHROOM SORTA-CAESAR SALADS

Steps:

• Heat a grill pan or outdoor grill to medium-high heat. Drizzle olive oil evenly over mushroom caps liberally then rub with rosemary and grill seasoning. Grill 3 to 4 minutes on each side - until dark and tender. Remove the caps and reserve.
• While mushrooms cook, toast split rolls or bread under broiler until deeply golden then rub with 1 clove of cracked, split garlic. Drizzle extra-virgin olive oil over the bread and season with a little pepper then chop bread into cubes.
• Rub the inside of a bowl with remaining cracked clove of garlic. Combine the lemon juice, Dijon, Worcestershire, hot sauce and anchovy paste. Whisk in 1/3 cup extra-virgin olive oil. Add the greens and bread to the bowl and toss greens with dressing to coat. Add cheese to salad and toss again then season with black pepper, to taste. Top servings of salad with sliced mushrooms across the top.

BROILED PORTOBELLO MUSHROOM SALAD

Steps:

• Set oven control to broil. Spray broiler pan rack with cooking spray. Brush dressing on both sides of mushrooms; reserve remaining dressing. Place mushrooms on rack in broiler pan. Broil with tops 2 to 4 inches from heat 4 minutes; turn. Broil about 3 minutes longer or just until mushrooms are tender.
• Meanwhile, divide salad greens among 4 plates. In small bowl, mix cheeses; spread on toast.
• Place mushrooms on salad greens. Top with tomatoes. Drizzle with remaining dressing. Serve with toast.

BROILED CHEESE STUFFED PORTOBELLOS

Steps:

• Preheat broiler. In a large bowl, combine mushrooms and salad dressing; turn to coat. Let stand 15 minutes. Meanwhile, in another large bowl, combine spinach, cream cheese, Parmesan cheese, garlic, salt and pepper., Drain mushrooms, discarding salad dressing. Place mushrooms in a foil-lined 15x10x1-in. baking pan. Broil 3-4 in. from heat until tender, 2-3 minutes on each side. Fill with spinach mixture; top with mozzarella cheese. Broil until cheese is melted, 2-4 minutes longer.

GRILLED PORTOBELLOS WITH MOZZARELLA SALAD

Steps:

• In a small bowl, combine the first seven ingredients; cover and chill until serving., Spritz mushrooms with cooking spray. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Spoon 1/2 cup tomato mixture into each mushroom cap.

BROILED PORTOBELLO MUSHROOMS

Steps:

• Turn on broiler in toaster oven or oven.
• Wash and stem mushrooms; dry.
• Arrange under broiler close to source of heat, top side up. Broil mushrooms 5 to 7 minutes, until they soften a little, turning once.
• Sprinkle lightly with salt, and serve.