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How To make Grilled Portobello Salad with Goat Cheese
Ingredients
2
tablespoon
extra-virgin olive oil
2
tablespoon
earl grey tea, strong brewed
1
tablespoon
Balsamic vinegar
1
tablespoon
parsley, fresh, finely chopped (preferably italian flat-leaf)
1
each
garlic clove, finely chopped
1/2
teaspoon
dijon mustard
1/4
teaspoon
dried marjoram
1
salt
1
pepper, freshly ground
2
pound
portobello mushrooms (about 4 ea large)
6
cup
salad greens, washed, dried and torn (curly red & green leaf lettuce)
2
oz
goat cheese, aged or fresh
1
each
tomato, vine-ripened, peeled seeded & diced
Directions:
Place a broiler pan about 6 inches from the source of heat; preheat the broiler and broiler pan. In a large bowl, whisk together 1 Tb oil, the tea, vinegar, parsley, garlic, mustard, marjoram, salt and pepper; set aside. Trim mushroom stems and reserve for another use. Wipe mushroom caps clean with a damp paper towel. Brush the mushroom caps with the remaining 1 Tb oil and season lightly with salt and pepper.
Place the mushrooms, rounded side facing up, on the preheated broiler pan and broil until tender and lightly browned, 2 to 4 minutes per side. While the mushrooms broil, add salad greens to the dressing and toss. Arrange the greens on 4 individual salad plates. When the mushrooms are done, cut them into thick slices and set them on the greens. Crumble cheese over the mushrooms and scatter tomatoes over all. Add a grinding of black pepper and serve.
How To make Grilled Portobello Salad with Goat Cheese's Videos
Grilled Portobello Mushroom Pasta Salad Recipe
The Grilled Portobello Mushroom Pasta Salad is a perfect summer salad for you and your family to try. It's simple to make with less than 10 steps and quick to make with only 30 minutes to spare. The balsamic marinated portobello mushroom is nicely charred and grilled. The pasta salad is lightly dressed with balsamic, arugula, parmesan, and lemon zest.
Ingredients
4 Portobello Mushrooms, stems removed
1 Cup Balsamic Vinegar
3 Tbsp Olive Oil
1 Tsp Lemon Juice
1 Tsp Lemon Zest
½ Tsp Oregano
1 Tsp Red Pepper Flakes
½ Tsp Salt
Pasta Salad
8 Oz Fusilli Pasta
1 Tbsp Olive oil
2 3⁄4 Cups Arugula
½ Cup Parmesan, Grated
Salt, to taste
Pepper, to taste
Garnish
Shaved Parmesan Cheese, to taste
Sourdough Bread, to taste
Full Recipe:
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Fresh Herb and Goat Cheese Stuffed Grilled Portobellos
Source:
Ingredients
5 large portobello mushrooms, stems removed
Extra-virgin olive oil
Salt and pepper, to taste
8 ounces fresh goat cheese (recommended: Deborah Rogers Farmstead Goat Cheese)
1 small clove garlic, minced
2 sprigs fresh thyme
2 sprigs fresh cilantro
1 sprig fresh rosemary
1 sprig fresh dill
3 to 4 large fresh basil leaves
Directions
Clean the dark black gills from the mushrooms, then drizzle with a little olive oil, season with salt and pepper and place over medium heat on an open barbecue grill, face down. After a few minutes, turn them over and continue to cook.
In a mixing bowl combine the goat cheese with minced garlic, salt and pepper, to taste, and the mixture of fresh herbs torn by hand.
Mix the cheese until all of the ingredients have been incorporated and a nice creamy texture is achieved.
When the mushrooms begin to get soft and give off a little of their juice, add a nice spoonful of the goat cheese mixture right into the center of each portobello.
Close the lid of the barbecue and let cook until the cheese gets bubbly and the mushrooms are nice and soft.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
Portabella & Goat Cheese Burger
Portobello Mushroom Salad Recipe
Chess Edwards takes us into the kitchen and shares his delicious Portobello Mushroom Salad Recipe
THE BEST STUFFED PORTOBELLO MUSHROOM | EASY PANKO-CRUSTED GOAT CHEESE MEDALLIONS
On this video, I bring you a delicious stuffed portobello mushroom recipe. It's vegetarian and delicious. The mushrooms are stuffed with pasta sauce, spinach and topped with panko-crusted goat cheese medallions.
4 portobello mushrooms
125g goat cheese (cut into 5 squares)
1/2 cup or 118ml good quality pasta/marinara sauce
Spinach filling
85g or 3oz fresh spinach
1 shallot (chopped)
3 large garlic cloves (minced)
1 tbsp or 15ml olive oil
1 square of goat cheese
Toasted breadcrumbs
1/2 cup or 118ml panko breadcrumbs
1 tbsp or 15g unsalted butter
1 large garlic clove (minced)
salt and pepper to taste
1 tbsp or 15ml Parmigiano Reggiano (optional)
Clean mushrooms spray or brush with EVOO, then sprinkle with salt and pepper.
Roast mushrooms in a preheated oven for 15 mins on 450F/Gas Mark 8/ 230C. Remove mushrooms and reduce oven to
400F/ Gas Mark 7/220C.
Add 1 tbsp EVOO to a heated pan, then add chopped garlic and shallots. Cook for about 2 minutes then add spinach with salt & pepper to taste. Cook spinach for 3 minutes. Set aside to cool then add one square of goat cheese.
Melt 1 tbsp unsalted butter, then add garlic, panko breadcrumbs, salt and pepper. Toast breadcrumbs on medium low heat for about 3 minutes. Remove from pan to cool and then add Parmigiano Reggiano. Coat the 4 remaining goat cheese squares in the toasted breadcrumbs. Make sure each square is well coated.
Place mushrooms on a baking rack and place the rack inside a baking sheet. First spoon in pasta sauce in mushrooms. Then add spinach and top with goat cheese medallions. Sprinkle a bit of toasted remaining breadcrumbs on top and then bake at 400F/200C for 10 minutes. I baked for 15 minutes to be extra crispy on top.
#stuffedportobellomushroom #pankocrustedgoatcheese
CulinaryChaos Sous Vide sirloin and portobello mushrooms with strawberry balsamic goat cheese salad
Summer flavors!! Strawberry basil balsamic with goat cheese atop fresh baby greens and spinach with Sous Vide sirloin and baby Portobello's