Salad with portobello mushrooms and cherry tomatoes
I marinated the mushrooms according to a mushroom burger recipe, but roasted them as the salad recipe indicated. I also made a balsalmic vinaigrette instead of red wine to complement the marinade. This salad was so good and I loved the shaved parmesan on top. I would make this over and over. The salad is from Annie’s Eats and the marinade was from How Sweet Eats. I would love to make the burger with the smoked gouda!
Mixed Greens with Dijon Vinaigrette and Roasted Portabellos
Ingredients:
For the dressing:
1 clove garlic, finely minced
1 tbsp. Dijon mustard
¼ tsp. kosher salt
Pinch ground black pepper
¼-½ cup red wine vinegar*
½ cup extra virgin olive oil
For the roasted mushrooms:
2 full-size portabello mushroom caps, wiped clean
Olive oil
Kosher salt
Ground black pepper
For the salad:
Mixed greens, rinsed and dried
Shaved Parmesan cheese
Cherry or grape tomatoes
*Start with ¼ cup of vinegar and add more as desired to taste. The more tart you like your vinaigrette, the more vinegar you will want to use.
Directions:
To make the dressing, combine all of the ingredients in a jar or bottle with a secure lid. Shake well so the ingredients are well combined and emulsified.
To make the mushrooms, preheat the oven to 425˚ F. Slice the portobello caps about ½-inch thick. Add to a bowl and toss with a bit of olive oil, just enough to coat lightly (about 2 tablespoons). Season with salt and pepper. Spread in a single layer on a baking sheet. Roast, flipping halfway through baking, about 15 minutes total.
While the mushrooms are roasting, portion the mixed greens between serving plates. Top with shaved Parmesan and tomatoes. Top with the warm mushrooms and drizzle with the vinaigrette.
Piled Portobello Gouda Burgers with Roasted Garlic
makes 4 burgers
4 English muffins (light multigrain are our favorites)
4 portobello mushroom caps
2 heads of garlic
1 tablespoon olive oil
4 thick slices of gouda cheese
1 small red onion
1 medium tomato, sliced
1 avocado, sliced
butter lettuce for garnish
1/2 cup balsamic vinegar
for mushroom marinade:
1/3 cup olive oil
2 tablespoons soy sauce
2 tablespoons cooking sherry
2 tablespoons balsamic vinegar
1 garlic clove, minced
Two hours before serving, combine the marinade ingredients in a shallow dish and add mushrooms. I let them lay on their top side in the marinade, and spoon some marinade into the bottom-up side to let it soak. Marinate for two hours.
One hour before serving, preheat oven to 375 degrees F. Slice off the top of the heads of garlic and drizzle a bit of olive oil (1/2 tablespoon) on top. Wrap in foil and roast for 45 minutes. Let cool completely. Heat the balsamic vinegar in a small saucepan and bring to a boil. Reduce to a simmer and cook for 3 minutes, then turn off heat and set aside to thicken.
Slice red onion into rings and add 1/2 tablespoon olive oil into a large skillet on medium heat. Add onions and let soften and caramelize for 10-12 minutes. Set aside once finished, leaving the skillet on. Add the marinated mushrooms to the skillet top side up. Cook for 5 minutes, then flip and cook for 4 more. Turn back over, add a slice of gouda on top, and turn off heat.
Toast the English muffins. Using your fingers, squeeze roasted garlic out of the head into a bowl. Mash with a spoon. Spread on both sides of each English muffin.
Top English muffin with a portobello cap, onion rings, tomato, avocado, and butter lettuce. I recommend a light sprinkle of salt and pepper on the tomato and avocado for flavor. Finish with a drizzle of syrupy balsamic and serve.