Portabella Salad With Balsamic Vinaigrette
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 4 large portabella mushrooms
- 1⁄3 cup extra virgin olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 garlic clove, thinly sliced
- 8 sprigs fresh thyme
- 2 bunches spinach (or 1 of each) or 2 bunches arugula (or 1 of each)
- 5 ounces thinly sliced prosciutto
- 1⁄2 cup shaved parmesan cheese (or goat cheese or feta)
-
balsamic vinaigrette
- 2 tablespoons balsamic vinegar
- 1 1⁄2 teaspoons Dijon mustard
- 1⁄4 cup extra virgin olive oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
directions
- MUSHROOMS: Cut stems off mushrooms& reserve for another use (soup?) or discard.
- Using a spoon, carefully scrape gills off mushroom caps& discard; brush top of caps.
- Brush small roasting pan with some of the oil& sprinkle with half the salt.
- Place mushrooms in pan, drizzle with remaining oil, sprinkle with remaining salt& pepper.
- Place 2 or 3 slices of garlic& 2 sprigs of thyme on each mushroom.
- Roast in preheated 450F oven until tender, about 10 minutes.
- Let cool; discard garlic& thyme.
- This may be refrigerated for up to 3 days.
- VINAIGRETTE: Whisk vinegar with mustard.
- Slowly drizzle in the oil, whisking continuously, until emulsified.
- Whisk in seasonings.
- This can be made ahead& refrigerated for up to 3 days.
- ASSEMBLY: Toss spinach& arugula with vinaigrette in a large bowl.
- Divide among 4 dinner plates, top with mushrooms, proscuitto& cheese.
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Reviews
-
This is absolutely delicious, I can't leave well enough alone, so I brushed the mushroom caps with vinaigrette as well, and left the gills intact. I added the juice from them back into the vinaigrette. I also sauteed the prosciutto in a nonstick pan till a bit crispy. I served it to my oldest dearest friend, and she wanted the recipe, so it must be fabulous. Of course Country Lady, is a fabulous chef so what you would you expect?
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how could this be anything but a five star,it has all the makings for it. mushrooms(my favorite),I used the arugula,because i thought the pepper taste of the greens would go well with the ingredients.so i just want to say i love this and i will be eating this alot on those 100 degree summer days we have here
RECIPE SUBMITTED BY
In the words of Tracy Byrd, "I'm from the country & I like it that way"!!
On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges!
We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006.
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