Grilled Portabella And Spinach Salad Recipes

Steps:

• Make marinade:
• Combine 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, orange juice, 2 teaspoons minced garlic, chili flakes, and 1/4 teaspoon each salt and pepper in a bowl and whisk. Place steak and mushrooms in a glass baking dish or sealable plastic bag and pour marinade on top. Marinate in the refrigerator for at least 1 or up to 4 hours.
• Make dressing:
• Combine remaining 2 tablespoons olive oil, 3 tablespoons vinegar, 1 teaspoon minced garlic, water, mustard, and remaining 1/4 teaspoon each salt and pepper. Whisk until incorporated.
• Place green beans in a steamer basket over a few inches of boiling water and steam until tender-crisp, about 3 minutes. Allow to cool in the refrigerator, or to cool quickly, drain and plunge in a bowl of ice water for 2 minutes. Drain and reserve.
• Spray a grill or grill pan with nonstick cooking spray and heat over medium-high heat. Remove steak and mushrooms from marinade, and discard marinade. Grill steak until medium-rare and mushrooms until cooked through but still juicy, about 4 to 5 minutes per side for both steak and mushrooms. Remove to a cutting board and let rest about 10 minutes. Cut steak across the grain into 1/4-inch slices; cut mushrooms into 1/4-inch slices.
• To assemble salad, toss steak slices, mushroom slices, spinach leaves, tomatoes, green beans and onions with dressing. Divide among 4 plates.
• Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Pantothenic Acid, Copper, Iron, Manganese, Phosphorus, Potassium, Selenium, Zinc
• Good source of: Thiamin, Calcium, Magnesium

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.

Steps:

• In a small bowl, whisk the first seven ingredients; set aside., In a large skillet, saute mushroom and onion in oil until tender. In a serving bowl, combine the spinach, mushroom mixture and tomatoes. Drizzle with dressing; toss to coat. Sprinkle with cheese.

Steps:

• Heat grill to high. Brush mushroom caps on both sides with oil and season with salt and pepper. Grill, cap side down, until slightly charred, about 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, about 3 to 4 minutes longer.
• Stack the ingredients on each of 4 salad plates starting with a mushroom cap, a slice of cheese, some spinach, and a drizzle of Sherry Vinaigrette. Add another mushroom cap, more vinaigrette, spinach, and another slice of cheese. Place a third mushroom cap on top and finish by drizzling with additional vinaigrette and garnishing with chopped chives, if desired.
• 1 small shallot, finely chopped
• 1/4 cup sherry vinegar or balsamic vinegar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup olive oil
• Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.
• 1 small shallot, finely chopped
• 1/4 cup sherry vinegar or balsamic vinegar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup olive oil
• Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.

Steps:

• Cook pasta according to package directions. Add asparagus in last 3 minutes of cooking time. Drain; transfer to large bowl.
• Meanwhile, preheat indoor or outdoor grill to medium-high heat. Brush mushroom caps with olive oil; sprinkle with salt and pepper. Grill for about 5 minutes per side or until grill-marked and tender. Remove from grill and slice.
• Balsamic Vinaigrette: Meanwhile, whisk together olive oil, balsamic vinegar, lemon juice, mustard, garlic, salt and pepper.
• Add mushrooms, spinach, onion and sun-dried tomatoes to pasta mixture; toss with dressing until evenly coated. Let stand for 30 minutes. Sprinkle with goat cheese and basil.

Steps:

• Preheat an outdoor grill or cast-iron grill pan to medium-high.
• Working on baking sheet, wrap each round of cheese in a radicchio leaf like an egg roll, and pinch them a little to help it keep their shape. Arrange them on 1 side of the baking sheet.
• Place the mushroom caps on the other side of the baking sheet; drizzle with the olive oil, and season with salt and pepper. Grill the mushrooms until tender and juicy, turning once, about 6 minutes. Next, lightly drizzle the wrapped goat cheese with oil and grill until slightly charred and warm, turning occasionally, about 1 minute. Immediately remove and slice in half on the diagonal.
• Slice the grilled mushroom caps into strips and add them to a bowl with the lemon juice and sherry wine vinegar. Toss to combine.
• In a bowl, toss the lettuce mix with the mushrooms and arrange in 4 bowls. Arrange 2 goat cheese halves in the center of each. Sprinkle each salad with red pepper and walnuts, and serve garnished with lemon wedges.

Steps:

• Place all vegetables in a large mixing bowl. Add 1/4 cup oil and season with salt and pepper, to taste. Toss well making sure each vegetable gets covered with oil. Place a grill pan over medium heat. Once heated, place your vegetables on grill and cook accordingly: grill mushrooms about 5 minutes per side; peppers and squash about 3 minutes per side.
• Once all the vegetables are grilled place them in a large serving bowl to slightly cool. Dice and add feta cheese, pitted olives, spinach and basil leaves. Gently toss to mix well and drizzle more oil, to taste, if necessary and serve.

Steps:

• Line chilled salad plates with baby spinach.
• Wash, core and dice tomatoes.
• Mix the diced tomatoes, cheese and basil.
• Add 1 to 2 tablespoons of olive oil and 1/8 teaspoon salt, stirring to mix.
• Allow the tomato mixture to stand at room temperature while grilling mushrooms.
• Wash portabella mushrooms, remove stem and towel dry.
• Drizzle lightly with olive on both sides of mushrooms.
• Sprinkle lightly with salt to taste.
• Place mushrooms on preheated grill and cook for 2 to 3 minutes each side.
• Slice mushrooms in 1/4 inch strips and place on top of spinach.
• Divide tomato mixture evenly among the two plates, add freshly ground pepper to taste.
• Serve immediately as the warm mushrooms wilt the spinach leaves.