Instruction Make Perfect Roasted Portabella Salad with Bleu Cheese

Simple, delicious, fresh and tasty.

Roasted Portabella Salad with Bleu Cheese. Meaty portobellos are topped with blue cheese. Great as an appetizer, or build a burger with crusty rolls, red onion slices, lettuce and tomato. Toss endive, mesclun, onion, and cheese with reserved dressing, and divide among salad bowls.

The roasted portobello salad with blue cheese is from Martha's Food Everyday "Fresh Flavor Fast" cookbook , which is a compilation of recipes from her magazine, Everyday Food. If you haven't picked one up, you should. The magazine (and cookbook) are filled with awesome and easy weekday recipes. You can cook Roasted Portabella Salad with Bleu Cheese using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Roasted Portabella Salad with Bleu Cheese

  1. You need 3 tbsp of red wine vinegar.
  2. Prepare 1 tbsp of dijon mustard.
  3. Prepare 1 of salt and pepper.
  4. You need 2/3 cup of olive oil.
  5. You need 4 of portabella mushrooms, stms trimmed.
  6. It's 3 head of endive, sliced crosswise.
  7. Prepare 8 oz of mixed salad greens.
  8. It's 1 small of red onion, sliced.
  9. You need 4 oz of bleu cheese.

It's a true favorite of mine. Grilled portobello mushrooms filled with blue cheese are a rich pizza topper or side dish to grilled steak and asparagus.. Grilled Portobello Mushrooms with Blue Cheese Grilled Portobello Mushrooms with Blue Cheese. Turn stem side up drizzle very small amount of EVOO add bleu cheese; and drizzle with balsamic glaze.

Roasted Portabella Salad with Bleu Cheese step by step

  1. preheat oven to 450°F.
  2. In a medium bowl, whisk together vinegar, mustard, 1/4 tsp salt, and 1/4 tsp pepper. Slowly add olive oil, whisking to emulsify. Set aside 1/2 cup dressing to toss with. the greens..
  3. Place mushrooms, stem side up, on a baking sheet. Coat both sides with some of the remaining dressing. Roast mushrooms, brushing with more dressing, and divide among salad bowls..
  4. Cut Portabello's 1/2 " thick, and arrange a few slices over ea serving..

A lovely summer salad topped with grilled steak slices and served with a delicious vinaigrette dressing with crumbly bleu cheese added.. View All Recipes I Want to Discover. Place mushroom caps, gill side up, on baking sheet. Drizzle with soy sauce and add a few grinds of black pepper to each cap. This salad is a tried and true crowd pleaser.