SLICED GRILLED PORTOBELLO MUSHROOM SORTA-CAESAR SALADS
Provided by Rachael Ray : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 14
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.
GRILLED PORTOBELLO AND RED PEPPER SALAD WITH ROSEMARY DRESSING
I found this recipe last summer on Epicourious.com. It was the "hit" recipe of the season! Perfect along side a grilled steak. If you love portobello mushrooms, you will love this salad!
Provided by yooper
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare barbeque (medium heat).
- Brush both sides of mushrooms with 1/3 cup olive oil.
- Place whole mushrooms and whole red bell peppers on grill rack.
- Grill till mushrooms are tender and bell peppers are blackened on all sides, turning occasionally, about 20 minutes for mushrooms and 25 minutes for bell peppers.
- Transfer mushrooms to a plate.
- Enclose bell peppers in a paper bag.
- Let stand for 10 minutes.
- Peel and seed peppers.
- Cut mushrooms and bell peppers into 1/2 inch wide strips.
- Season mushrooms and peppers with salt and pepper to taste.
- Combine 1 tablespoon red wine vinegar, chopped fresh rosemary and garlic clove in food processor.
- With machine running, gradually add the remaining 1/3 cup of olive oil and proces until well blended.
- Season dressing with salt and pepper to taste.
- Arrange mixed greens on a large platter.
- Top with mushroom strips, and then red bell pepper strips.
- Drizzle dressing over all and serve.
Nutrition Facts : Calories 190, Fat 18.5, SaturatedFat 2.6, Sodium 8.9, Carbohydrate 5.5, Fiber 1.9, Sugar 3.6, Protein 2
GRILLED PORTOBELLO AND RED BELL PEPPER SALAD WITH ROSEMARY DRESSING
Categories Salad Food Processor Mushroom Appetizer Side Bell Pepper Summer Grill/Barbecue Vegan Bon Appétit Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium heat). Brush both sides of portobello mushrooms with 1/3 cup olive oil. Place whole mushrooms and whole red bell peppers on grill rack. Grill until mushrooms are tender and bell peppers are blackened on all sides, turning occasionally, about 20 minutes for mushrooms and 25 minutes for bell peppers. Transfer mushrooms to plate. Enclose bell peppers in paper bag. Let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch-wide strips. Cut mushrooms into 1/2-inch-wide strips. Season mushrooms and peppers to taste with salt and pepper.
- Combine 1 tablespoon red wine vinegar, chopped fresh rosemary and garlic clove in food processor. With machine running, gradually add remaining 1/3 cup olive oil and process until well blended. Season dressing to taste with salt and pepper.
- Arrange mixed baby greens on large platter. Top with portobello mushroom strips, then red bell pepper strips. Drizzle dressing over and serve.
TOASTED BARLEY SALAD WITH RED BELL PEPPER, CORN AND GRILLED PORTOBELLO MUSHROOMS
Categories Salad Leafy Green Herb Mushroom Pepper Tomato Vegetarian High Fiber Low/No Sugar Barley Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add broth to pan and bring to boil. Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes. Uncover and let barley cool.
- Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper.
- Place barley, poblano and red bell pepper in large bowl. Add tomatoes and next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
- Prepare barbecue (medium-high heat). Spray mushrooms with nonstick spray; sprinkle with salt and pepper. Grill until cooked through, about 4 minutes per side. Transfer to work surface; slice thinly.
- Arrange 6 spinach leaves on each of 4 plates. Top with barley salad. Arrange 1 sliced mushroom alongside each salad. Serve while mushrooms are still warm.
GRILLED ASPARAGUS, RED BELL PEPPER, AND PORTOBELLO MUSHROOMS
This is a great stand-alone dish or you can put it over pasta or a salad. Because the veggies stand up to the vinaigrette, you can make it ahead of time.
Provided by FalloonFarm
Categories BBQ & Grilled Vegetables
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Combine olive oil, vinegar, Dijon, sugar, salt, and pepper for the vinaigrette in a small bowl and mix until well combined. Pour in a large resealable bag and add mushrooms, asparagus, and bell pepper. Toss everything together until well combined.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Line a vegetable pan with aluminum foil and place on the preheated grill. Add vegetables with vinaigrette to the pan on the grill.
- Grill vegetables until desired softness or crunchiness is reached, 5 to 7 minutes.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 23.4 g, Fat 14.4 g, Fiber 6.9 g, Protein 10 g, SaturatedFat 2 g, Sodium 117.8 mg, Sugar 9.7 g
SIMPLE SWEET RED PEPPER SALAD DRESSING
Make and share this Simple Sweet Red Pepper Salad Dressing recipe from Food.com.
Provided by ChefRed
Categories Salad Dressings
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Finely chop 2 cloves of garlic. Wash pepper, remove seeds, Slice and dice red pepper, not too big, not too small.
- Mix with olive oil and vinegar. I like to use immediately.
Nutrition Facts : Calories 245.3, Fat 27.1, SaturatedFat 3.7, Sodium 1.1, Carbohydrate 1.5, Fiber 0.4, Sugar 0.8, Protein 0.3
More about "grilled portobello and red pepper salad with rosemary dressing recipes"
GRILLED PORTOBELLO MUSHROOMS - WELL PLATED BY ERIN
From wellplated.com
4.6/5 (157)Total Time 25 minsCategory Main Course, Side DishCalories 60 per serving
- In a shallow baking dish, whisk together the balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne. Taste and adjust seasonings if you like. Add the mushrooms and turn to coat. Let sit for 5 minutes on one side, then flip and let sit 5 additional minutes. While the mushrooms marinate, prep the grill and anything you’d like to serve with them. You can let them sit for up to 30 minutes, so feel free to take your time—the longer they sit, the more intense the flavor will be.
- Heat a grill or a large skillet over medium heat (about 350 to 400 degrees F). Brush the grill with oil to prevent sticking. Remove the mushrooms from the bowl, shaking off any excess marinade and reserving the marinade for basting. Cook on each side for 3-4 minutes, or until caramelized and deep golden brown. Brush the remaining marinade over the mushrooms several times as they cook.
BALSAMIC-GRILLED PORTOBELLO AND ROASTED PEPPER SALAD
From theyellowtable.com
Servings 4Category Weekend, Veggie, Salads, Gluten-Free
GRILLED RED PEPPER SALAD - JAMIE GELLER
From jamiegeller.com
GRILLED PORTOBELLO AND RED PEPPER SALAD WITH ROSEMARY DRESSING
From champsdiet.com
EASY BELL PEPPER SALAD RECIPE - NOURISHED KITCHEN
From nourishedkitchen.com
ROASTED PORTOBELLO, RED PEPPER, ARUGULA AND …
From lettyskitchen.com
BEST GRILLED PORTOBELLO AND RED PEPPER SALAD WITH ROSEMARY …
From recipert.com
GRILLED PORTOBELLOS WITH CHOPPED SALAD - EATINGWELL
From eatingwell.com
GRILLED PORTOBELLO MUSHROOM AND BELL PEPPER SALAD
From theroastedroot.net
GRILLED PORTOBELLO AND RED BELL PEPPER SALAD WITH ROSEMARY …
From bigoven.com
GRILLED PORTOBELLO MUSHROOMS WITH RED PEPPER SLAW
From seductioninthekitchen.com
GRILLED PORTOBELLO AND RED BELL PEPPER SALAD WITH ROSEMARY …
From fertilitychef.com
ROASTED PEPPER SALAD | BAKED BREE
From bakedbree.com
GRILLED PORTOBELLO SALAD WITH AVOCADO | FEASTING AT HOME
From feastingathome.com
GRILLED PORTOBELLO MUSHROOMS AND RED PEPPERS WITH ROSEMARY …
From cookeatshare.com
#lactose #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #lunch #salads #condiments-etc #side-dishes #vegetables #barbecue #european #potluck #dinner-party #holiday-event #picnic #summer #vegetarian #italian #dietary #seasonal #independence-day #mushrooms #free-of-something #to-go #equipment #grilling
You'll also love