PORTABELLA BLUE CHEESE SALAD
Portabella Blue Cheese Salad is a healthy, easy and delicious lunch idea!
Provided by April Woods
Categories Main Course
Time 10m
Number Of Ingredients 9
Steps:
- Place mushroom caps stem side up and drizzle with balsamic vinegar then sprinkle with garlic salt. Broil caps for about 7 minutes (I use my toaster oven set to broil). Allow mushroom caps to cool, then dice into small pieces.
- Combine mushroom, tomato, onion and corn in a large bowl and toss with blue cheese dressing.
- Serve into individual bowls, drizzle with balsamic glaze and top with blue cheese crumbles.
- Enjoy!
Nutrition Facts : Calories 76 kcal, ServingSize 1 serving
PORTABELLA AND BLUE CHEESE SALAD
Adapted from MayoClinic. Very tasty, elegant, low calorie and healthy salad for 2. Just beware...it is tart (You may try adding a couple of Splenda packets to the dressing). It looks like a lot once mounded on the plates but is very low calorie!
Provided by Engrossed
Categories Salad Dressings
Time 10m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Spray a large non-stick skillet with oil.
- Heat over medium heat.
- Add the Mushrooms, onion, garlic and asparagus and saute until tender, 4-6 minutes.
- Add wine or lemon juice and cook until evaporates completely, about 1 minute.
- In a small bowl whisk together the blue cheese, vinegar, water and black pepper to taste (I use a lot).
- Add 3 cups lettuce to 2 large plates.
- Top each with 1/2 the vegetable saute, 1 roasted red pepper, 1/2 of the whisked dressing and 1/4 cup of croutons.
- Serve Immediately.
Nutrition Facts : Calories 156.6, Fat 3.9, SaturatedFat 1.9, Cholesterol 6.3, Sodium 974.3, Carbohydrate 23.4, Fiber 5.5, Sugar 8.2, Protein 8.8
ROASTED PORTOBELLO SALAD WITH BLUE CHEESE
Make and share this Roasted Portobello Salad With Blue Cheese recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450*F. In a medium bowl, whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Slowly add olive oil, whisking to emulsify. Set aside 1/2 cup dressing to toss with the greens.
- Place the mushrooms, stem side up, on a baking sheet. Coat both sides with some of the remaining dressing. Roast mushrooms, brushing with more dressing every five minutes, until they are tender, about 15 minutes.
- Toss the endive, mesclun (or mixed greens), onion, and cheese with the reserved dressing, and divide among 4 salad bowls. Cut portobellos 1/2 inch thick, and arrange a few slices over each serving.
Nutrition Facts : Calories 513.1, Fat 45.1, SaturatedFat 10.5, Cholesterol 21.3, Sodium 486.4, Carbohydrate 19.6, Fiber 13.4, Sugar 3.4, Protein 13.1
ROASTED PORTOBELLO MUSHROOMS WITH BLUE CHEESE
Meaty portobellos are topped with blue cheese. Great for appetizers or as a burger on a toasted bun.
Provided by Dianne
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven or toaster oven to 425 degrees F (220 degrees C).
- 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.
Nutrition Facts : Calories 79.3 calories, Carbohydrate 6.9 g, Cholesterol 9.5 mg, Fat 3.9 g, Fiber 1.9 g, Protein 6.1 g, SaturatedFat 2.4 g, Sodium 634.5 mg, Sugar 2.2 g
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