Cajun Portobello Salad Recipes

PORTOBELLO MUSHROOM SALAD

Steps:

• Preheat oven to 425°F.
• Slice the portobello mushrooms. In a bowl, toss mushrooms with enough olive oil to lightly coat and sprinkle with kosher salt and fresh ground pepper. Spread the mushrooms in a single layer on a baking sheet and roast for 15 minutes until golden brown, turning once.
• Meanwhile, mince the garlic. In a small bowl, whisk together the garlic, Dijon mustard, red wine vinegar, olive oil, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper. (Vinaigrette can be stored in the refrigerator for up to 2 weeks; make sure to bring to room temperature and shake well before serving.)
• To serve, place the greens on a plate and top with warm mushrooms, cheese shavings, and vinaigrette.

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.

BLACKENED PORTOBELLO MUSHROOM SALAD

Steps:

• Combine first 7 ingredients in a large zip-top plastic bag. Add mushrooms to bag; seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from bag, reserving marinade.
• Sprinkle mushrooms with Cajun seasoning. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms; cook 2 minutes on each side or until very brown. Cool; cut mushrooms diagonally into thin slices.
• Arrange 4 cups salad greens on each of 4 plates. Top each with mushroom slices, 2 tomato wedges, and onion rings. Sprinkle each with 1/4 cup beans and 1 tablespoon blue cheese. Drizzle the reserved marinade evenly over salads.

CAJUN PORTOBELLO SANDWICH WITH AVOCADO AND REMOULADE

Steps:

• Mushrooms:.
• Place a large pot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 1 minute, being careful not to let it smoke. This will create a nonstick effect.
• Add the shallots and garlic and cook for 3-4 minutes, until softened. Add 1 tbls. of the Cajun seasoning, along with the wine, vinegar, and 1 cup water, bring to a boil, lower heat and simmer 20 minutes.
• Add mushrooms and cook 1 minute. Pour the mushrooms and liquid into a shallow container, cover, and set aside to marinate for 1 hour.
• Remove the mushrooms from the marinade and press between paper towels or in a dish towel to remove excess marinade, then sprinkle with remaining Cajun seasoning, pressing the seasoning into both sides of the mushroom slices. Discard the marinade(or save for another use).
• In a cast iron skillet over medium high heat, cook the mushrooms in a single layer(you may need to do this in two batches) until blackened, 2-3 minutes on each side. Remove to a plate.
• Remoulade:.
• Place all the ingredients in a food processor or blender and blend on high for 1 minute. Store, covered, in the refrigerator for up to 1 week.
• Makes 1 3/4 cups.
• Putting it together:.
• Spread a spoonful of the remoulade on one half of each roll. Top each with 1 or 2 lettuce leaves and a few slices of tomato and avocado. Divide the mushroom slices among the rolls. Close each sandwich and cut in half. Serve and enjoy!

CAJUN GRILLED PORTABELLO MUSHROOMS

Steps:

• Preheat grill.
• In a wide shallow dish, mix together all ingredients except olive oil and mushrooms.
• Lightly brush both sides of the mushrooms with oil, then dip them in the spice mixture until thoroughly coated.
• Place mushrooms on the grill stem side down and cook about 8 minutes. Turn them over and cook about 6 minutes, or until tender and browned.

CAJUN PORTOBELLO SALAD

Steps:

• Combine first 7 ingredients in a large zip-top plastic bag. Add mushrooms to bag; seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from bag, reserving marinade. Sprinkle mushrooms with Cajun seasoning. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until hot. Add mushrooms; cook 2 minutes on each side or until very brown. Cool; cut mushrooms diagonally into thin slices. Arrange salad greens on plate and top with mushroom slices, tomato wedges, and onion rings. Sprinkle with beans and blue cheese. Drizzle the reserved marinade evenly over salads.