Filed Under: marinate, moroccan, Side, Under 20 Mins, Vegetables

Grilled Portobello Mushroom Salad

Preparing the vinaigrette and tuiles ahead of time makes this salad a breeze.

April 8th, 2012

Food styling by Carol Dudar

Servings
6
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
  • 12 small portobello mushroom caps
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1/2 teaspoons cracked black pepper
  • 1 teaspoon minced garlic
  • 1/2 tablespoons fresh oregano leaves
  • 1/4 Cups sun-dried tomatoes, julienned
  • 6 Cups baby arugula
Parmesan Tuiles
Ingredients
  • 1/4 Cups Parmesan, coarsely grated
  • 1/4 Cups Gruyere cheese, coarsley grated
Sun-Dried Tomato and Red Wine Vinaigrette
Ingredients
  • 2 whole sun-dried tomatoes, packed in oil
  • 1 clove garlic
  • 1/2 Cups olive oil
  • 1/4 Cups red wine vinegar
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoons kosher salt
  • 1/4 teaspoons cracked black pepper
  • 1/4 Cups extra-virgin olive oil
  • 1 teaspoon fresh oregano leaves
Directions
  1. Make the vinaigrette: Purée sun-dried tomatoes and garlic in a food processor.

  2. Add olive oil, red wine vinegar, salt and pepper.

  3. With the food processor running, slowly pour in the extra virgin olive oil.

  4. Add oregano and pulse to combine.

  5. To make the Parmesan tuiles: Preheat oven to 375°F.

  6. Mix the two cheeses together.

  7. Place a 2-1/2-inch round cookie cutter on a sheet pan lined with parchment paper.

  8. Sprinkle 1 tablespoon cheese mixture into the cutter, forming a circle.

  9. Lift cutter and repeat with remaining mixture.

  10. Bake for 6-7 minutes or until lightly golden. Allow to fully cool on parchment.

  11. Assemble the salad: Whisk together balsamic vinegar, olive oil, salt, pepper and garlic.

  12. Toss with mushroom caps and marinate for 10 minutes.

  13. Grill mushrooms, cap-side down, for 2 minutes. Flip and grill for 2 minutes more.

  14. Assemble salad by tossing baby arugula with 1/4-1/2 cup of the Sun-dried Tomato Vinaigrette. Lay 2 mushrooms in and around salad and garnish with julienned sun-dried tomato and oregano leaves.

  15. Top salad with a Parmesan Tuile.

Nutrients Per Serving

Nutrients per serving: 234 calories, 24 g fat, 2 g protein, 6 g carbs, 783 mg sodium, 1 g fibre.

Grilled Portobello Mushroom Salad
Photography by Rob Fiocca

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