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Portabello, red pepper and rocket salad recipe

Portabello, red pepper and rocket salad recipe

  • Recipes
  • Dish type
  • Salad
  • Green salad
  • Rocket salad

This is a simple, yet delicious salad. It is then served with rocket leaves tossed with cheese and Italian dressing.

16 people made this

IngredientsServes: 1

  • 1 portabello mushroom, stem removed
  • 1 tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • 1 clove garlic, thinly sliced
  • 1/4 shallot, thinly sliced
  • salt and pepper to taste
  • 1/2 roasted red pepper, cut into strips
  • 60g rocket leaves
  • 30g grated Pecorino Romano cheese
  • 1 tablespoon Italian salad dressing

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Preheat oven to 220 C / Gas 7. Line a baking tray with a piece of foil.
  2. Brush the mushroom on both sides with olive oil and place gill-side up onto the baking tray. Drizzle with any remaining olive oil and the red wine vinegar. Sprinkle with sliced garlic and shallot; season to taste with salt and pepper. Top with the piece of roasted red pepper and wrap the foil tightly around the mushroom.
  3. Bake in preheated oven until the mushroom is tender, about 30 minutes.
  4. Toss the rocket with Pecorino Romano cheese and salad dressing. Place onto a plate and top with the hot mushroom and pepper. Dig in!

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Reviews & ratingsAverage global rating:(18)

Reviews in English (14)

by pinkypink

This recipe is great. I did it slightly different though. It was my main course last night, so I made two mushrooms instead of one. I also added goat cheese to the salad, as the peppery taste of arugula really compliments the cheese well. I used good balsamic vinegar instead of apple cider vinegar. Instead of greek dressing, I just used a simple balsamic vinegar, olive oil, salt and pepper dressing. Fantastic!-20 Mar 2008

by Kym Cox Surridge

This was delicious and very easy to prepare. I roasted my own peppers and made the Greek dressing (olive oil, red wine vinegar, dijon mustard, garlic, and fresh oregano and basil). Once it was baked, I chopped the mushroom and tossed everything with the arugula to wilt the greens slightly. I didn't use the cheese, and it didn't seem to be lacking. I think feta would be a great complement, along with some pine nuts.-29 May 2008

by Colleen!

I made this last night for my boyfriend and I. It was AMAZING! Baby bellas were on sale, so we used those, and instead of wrapping everything up in the oven, I left it open to brown up the mushrooms a bit. We used arugula out of the garden mixed with a bit of spinach from the store. Oh, and I added a bit of feta cheese. What an amazing combination! We will definitely be having this again!-20 Jun 2008


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Made this recipe when our vegetarian granddaughter was coming to visit she loved it as did our meatatarian guests. Also made chicken for those who didn't want a totally veg meal. Substituted halved cherry tomatoes for the plum tomatoes they were great. Great meal or side.

This salad was absolutely delicious! We made it to go with a grilled Asian salmon and the combination was terrific. I substituted avocado instead of corn as another member suggested and it really added a lot to the taste. Toasting the barley also added flavor. The texture of the salad was perfect. In the summer, I might go back to using farm fresh sweet corn. Some heat from a jalapeno pepper would also work as the lime juice and cilantro would cool it off a bit.

I've made this salad a couple of times for big groups of people and everyone has always loved it. This time I'll make it for my sister in law's birthday party.

So good. This is yet another great recipe that allows for alteration depending on what's in the pantry. I ommitted the poblano and subbed lemon for lime and added a bit of zest, too. I wound up actually baking the portabello caps whole and then basically serving the salad heaped into and on the mushroom caps as a side for pan sauteed salmon patties. So easy and delicious. I added some fresh basil, too.

Oh, yum! Made it as written, except decreased the olive oil by 1 tblspoon and used green bell instead of poblano. Contrary to many other reviewers, I really liked adding the portobello mushrooms. As a vegetarian, it added a little extra "oomph" to make it a whole meal.

Wonderful recipe! I chopped the mushrooms, substituted diced avocado for corn to make it more low carb, and added sliced almond to give it more crunch. This one is definitely going in my recipe box.

I just made this (minus the portobellos) and it is utterly delicious.

Made this last week and was expecting a big ewww from my husband who is less than adventurous when trying anything new. He loved it! And I am so glad, since I am a huge fan of barley and will most definitely make this again. I did eliminate the corn since neither of us are big fans and substituted very finely chopped cucumber. about 1/4-1/3 cup. This is one that you can play around with to suit most tastes!

Easy to prepare, healthy and delicious. Perfect for any time of year and a great dish to bring for lunch at work.

My husband has been asking me to include more vegetarian dishes in my weekly menus, so I've been experimenting. I haven't found many recipes that have wowed me, but this one is fantastic. I absolutely agree that the portobellos are out of place in this dish. I happened to have a couple that needed to be used, so I diced them into the salad, since I don't much like them on their own. I won't do that again. I used only 1 1/2 tablespoons of lime juice, and that was enough. I mixed in a couple handfuls of baby arugula, because I didn't have spinach, and it tasted great. Next time, I'm going to try adding more corn and some toasted spiced pecans.

This was excellent and my whole family loved it, even my 6 year old, who requested it for lunch the next day. Per other reviewers, I didn't use the mushrooms, but used chicken to make it a main dish salad for dinner. Also, decreased the green onions, but that is my preference. I also used anaheim peppers in place of the poblanos, because I was concerned about how spicy it might be for my daughter. Next time, I will double the recipe. This is a REALLY good recipe and I will definitely make it again.

this is delicious - the last reviewer shoudl actually make the dish without adding or subtracting incredients, and then, perhaps, review it. very healthy as well. an excellent side and or main course. highly recommend to those who like to eat healthy AND interesting food.

This recipe was very good, but not breathtaking. I would add less lime next time, as the tartness seemed to overtake the hearty grain contribution. I put it over spinach, and thought the pairing was delicious (but skipped portabellos b/c of cost and time). I love cilantro, so this was a real treat for me. Added black beans to it this morning and sent it off with the husband for lunch. Try it on yourself before you feed it to a crowd to adjust the ratios as you see fit.

This dish is simply fabulous. So easy, too. We omitted the mushrooms and added black beans. Grilled chicken to put on top. Chilled leftovers were great the next day, too. Definitely a keeper.

My husband can't get enough of this dish. It is also great served warm under just about any type of fish. I chop the portabellos and mix with the other ingredients, add a roasted, diced jalapeno, and a little extra lime juice and cilantro. Perfect by tossing in a little bit of white truffle oil before serving!

Well, neither of those ingredients do have to do with lactose. I think she needed a lactose-free dish AND she made it without mushrooms and spinach. Frankly, I'm not surprised that it wasn't that good-- youɽ need to make a substitution if you took out two of the most flavorful ingredients.

hi all. not a review, but a question. Amy Bowen needed a lactose-free dish so she omitted the mushrooms and spinach. what do either of those ingredients have to do with lactose, a milk sugar. i'm puzzeled. also, i didn't see any 'lactose' ingreds in the recipe. am i missing something.

I needed a lactose-free dish to round out a vegetarian meal so I made this without the mushrooms and spinach. It was good, but I didn't think it was spectacular. My guests enjoyed the black bean/avacado tostadas that I made much more, apparently, and I didn't get any recipe requests for this. It's a nice barley dish but I'll have to cast my vote as "pretty good, not great."

First experience dry toasting barley. It was wonderful. As did others, served without mushrooms and spinach. I was totally surprised how much I enjoyed this recipe. I will certainly be making this again.

Have made this several times, and am always surprised at how much I love it. I have also left out the mushrooms and the spinach, and haven't missed them I am a mushroom freak, though, so I usually include the portobellos. Goes well with grilled flank steak, and stands up to pungent marinades and full-bodied red wines.

As with other readers, I left out the mushrooms and spinach--was a HUGE hit, w/everyone asking for the recipe.

Not many recipes make my repeat list - this is delicious. The mushrooms (which I love) are out of place in this dish, and I will omit them in the future. Fresh spinach does add a great dimension.

I served this with sliced avocado and corn chips for lunch on a day hike in the Sierras. It traveled very well in a daypack and was the perfect temperature by the time noon rolled around. Colorful and crunchy. Also nice and light on the fat. I used frozen corn and parsley (I was out of cilantro). This would be better made with the cilantro instead of the parsley, but no one complained. I also intend to use the poblano chili next time, although the green bell was very nice. The mushrooms and decorative spinach were not missed. I'll be making this again soon!

I just made this recipe for the umpteenth time last night, and it never fails to please! It has such a wonderful combination of flavors! I agree with the comments about skipping the mushrooms and/or spinach--I usually just put in more of the other veggies to make a more substantial main course. The mushrooms and spinach are good for variety, and to make it a more well-rounded meal, but they are not really necessary, and are certainly not the best part of the recipe. This salad is especially terrific in the summertime, made in the morning and left to chill for several hours. This has the advantage of allowing the flavors to blend. As a shortcut, I use canned corn (a trick I picked up in France)--it's less trouble than using corn on the cob, and the result is still tasty, if you use a good quality brand.

This was very tasty. I sauteed the corn with the green onions and added cumin and hot pepper flakes and it was just right.


Preparation

    1. For the marinade, combine soy sauce and cornstarch in a medium-size bowl. Stir until cornstarch is dissolved, then stir in sesame oil, 1 tbsp lemon juice, and ginger. Toss with chicken and let marinate 20 to 30 minutes. For the salsa, combine mangoes, scallions, serrano pepper, cilantro, lime juice, and salt. Let sit 20 to 30 minutes. For the salad, whisk together remaining 1 tbsp lemon juice, olive oil and salt and pepper to taste, then toss dressing with watercress. To cook chicken, coat a large skillet with cooking spray and set over medium-high heat. Add chicken in a single layer and cook 3 to 4 minutes on each side until browned and cooked through. To assemble the plates, place 1/4 watercress salad on each plate, then mound 1/4 salsa in the center and arrange chicken strips on top.

    Nutritional analysis provided by Self


    Recipe Summary

    • 6 tablespoons olive oil
    • 2 red bell peppers, cut into thin slices
    • 1 1/2 pounds portobello mushrooms, stems removed, caps cut into 1/4-inch slices
    • 1 teaspoon salt
    • 1 pound store-bought or homemade pizza dough
    • 3 cloves garlic, minced
    • 1/4 teaspoon fresh-ground black pepper
    • 3/4 cup lightly packed basil leaves, chopped
    • 1/2 pound fresh salted mozzarella, cut into 1/4-inch cubes
    • 1/2 cup grated Parmesan

    Heat the oven to 450°. In a large frying pan, heat 3 tablespoons of the oil over moderately high heat. Put the peppers in the pan and cook, stirring occasionally, for 10 minutes. Add the mushrooms and the salt and cook, stirring occasionally, until the mushrooms are golden, about 10 minutes more.

    Meanwhile, oil a 14-inch pizza pan or large baking sheet. Press the pizza dough onto the pan in an approximately 14-inch round or 9-by-13-inch rectangle.

    Spread the peppers and mushrooms on the pizza crust. Bake for 12 minutes. Sprinkle on the garlic, black pepper, and basil. Top with the mozzarella and then with the Parmesan. Drizzle with the remaining 3 tablespoons oil. Bake until the cheese is bubbling and beginning to brown, about 10 to 15 minutes longer.


    Stuffed Portobello Mushrooms

    These Stuffed Portobello Mushrooms with Roasted Tomatoes, Peppers, and Feta Cheese make a great vegetarian entrée or a delicious appetizer.

    Portobello mushrooms are meaty and have a rich flavor.

    Make the Oven-Roasted Tomatoes recipe in advance. You can also roast some red peppers, but I often buy my roasted red peppers in a jar to save some time.

    Remove brown gills from the undersides of mushrooms using a spoon discard gills. pop out the stems by pushing them from side to side until they snap out. Place mushrooms, gill sides down, on a foil-lined baking sheet coated with cooking spray. Broil the mushrooms for 5 minutes.


    Mediterranean Vegetable Salad with Artichokes & Red Pepper While I was home I visited the grocery store a lot. Some people like to go on clothing shopping sprees – not me, too stressful for me – I’m for of a supermarket shopper. So it’s no surprise I was regularly at Whole Foods. And as I was waiting for something at the deli counter I happened to glance over at the prepared foods section. Now I had no intention of ordering anything from there, I was trying to fit in as much cooking in as possible while I was home, but I was just curious what they had over there. Sometimes it’s interesting to look through the prepared food counters just to get ideas. I mean I also think of browsing restaurant menus as a literal hobby of mine. I just love to get inspired this way, I love seeing what others are doing with food, and it gives me ideas too. I don’t even necessarily need to try the dish, just seeing the description alone or the list of ingredients can put my creative kitchen cap on and I can feel rejuvenated and ready to get to work in the kitchen. Well during this particular Whole Foods outing one dish in particular caught my eye. There was a mushroom and artichoke salad with red peppers and some green herbs. Cue the lightbulb going off in my head. Mediterranean Vegetable Salad recipe idea was born! Talk about a dinner appetizer. I would make my own version of this mushroom and artichoke salad at home and call it the Mediterranean Vegetable Salad. Incredible. 15 minutes start to finish and you have a delicious home made meal starter. Take that Whole Foods prepared food sections. No need for the overpriced tiny portion you would get there when you can easily make this Mediterranean Vegetable Salad at home yourself. The key players are marinated artichoke hearts, portabella mushroom caps and roasted red peppers. I love to buy the artichoke hearts that are marinated in oil and spices – the canned ones in water will work too they just have less flavor since they have not been sitting in an infused oil mixture. Roasted red peppers are my jam too – those guys are the best. With those two ingredients you just have to cut them up. The potabella mushrooms caps need to thinly sliced and lightly sauteed with a bit of garlic and cilantro. That’s all you need for this Mediterranean Vegetable Salad to be brought to life! If you’re looking for other vegan salad recipes be sure to check out my cucumber avocado salad too! Exclusive Bonus: Download 25 of my all time favorite vegan and gluten free recipes. MORE ON THIS

    This colourful salad came to be when I tossed leftover roasted cauliflower with a random smattering of other items in my refrigerator that needed to get eaten.

    The combination had such a scrumptious synergy, I have been making it ever since.

    I especially enjoy how the ingredients play off one another – the way the caramelised cauliflower offers a tender, earthy counterpoint to the crisp, sweet red pepper, fresh greens and hearty chickpeas.

    They are married in a bright, red wine vinaigrette seasoned with savoury roasted garlic and dried oregano.

    Roasted cauliflower salad with chickpeas, red pepper and rocket (Serves 4)

    5 cups (680g) cauliflower florets (about 5cm) wide

    2 medium cloves garlic, unpeeled

    3 tablespoons olive oil, divided

    1/4 teaspoon plus 1/8 teaspoon kosher salt, divided

    2 teaspoons red wine vinegar

    1/4 teaspoon dried oregano

    1/8 teaspoon freshly ground black pepper

    1 medium red bell pepper, diced

    3/4 cup cooked no-salt added chickpeas, drained and rinsed if canned

    Position a rack in the middle of the oven and preheat to 190 degrees.

    On a large, rimmed baking sheet, combine the cauliflower and the garlic cloves drizzle with 1 tablespoon of the oil, sprinkle with 1/8 teaspoon of the salt and toss to coat.

    Roast, tossing once or twice, for about 30 minutes, or until the cauliflower is tender and golden brown in spots. Let the cauliflower and the garlic cool to room temperature. If not using right away, refrigerate until needed.

    Squeeze the garlic out of its paper into a medium bowl discard any tough stem ends. Sprinkle the garlic with the remaining 1/4 teaspoon of salt, then mash with a fork until a fairly smooth paste is formed.

    Add the remaining 2 tablespoons of oil to the bowl, along with the vinegar, oregano and black pepper and whisk to combine.

    In a large bowl, toss together the roasted cauliflower, rocket, bell pepper and chickpeas.


    Grilled Portabello Mushroom with Halloumi

    It is not uncommon that, when time permits to shop for fresh ingredients, my eyes do the buying and I end up with something I have absolutely no plan as to how I am going to incorporate it into a dish. The bulk of the time, I am limited to ordering my groceries online and can never truly stimulate most of my senses (admittedly, being able to ‘taste first’ is a tad difficult at times and could potentially result in a criminal record if the shop is not complicit in offering a free sample o) – and it is a rare occasion than my work/life routine allows me to stroll down the aisles and truly see what I am buying. The cynic in me (who also has a marketing degree which was abandoned professionally a good few years ago in order to become a ‘nerd’ of sorts), knows that the camera can lie, and I will no longer be suckered into believing that a product’s airbrushed and magically unblemished photo is illustrative of the ‘real deal’ when ingredient shopping online. Seeing is believing.

    Not being able to source ingredients as and when I want them, is one of the challenges of dividing my life between rural Yorkshire (which I call home) and London which provides my income and is home to a very special person in my life. Whilst 185 miles between the two locations seems absurd and unsustainable, it really does seem to work. I would relish the opportunity to have more time to buy local ingredients from Farmer’s markets, go foraging for ingredients, or grow my own – it may be a pipe dream at the moment – but we all need to have dreams, right? Alternatively, just become Hugh Fearnley Whittingstall – I am so envious of his lifestyle.

    So, where was I? I happened to be in a very niche supermarket called Booths in Ilkley, Yorkshire (they have less than 30 nationwide) which I visited on the way back from the stunning Yorkshire Dales, and immediately experienced what can be best described as a food-gasm – a feast for my eyes of truly fresh and beautifully presented ingredients. What took my fancy was a pair of very sizeable Portabello mushrooms, and as far as impulse buying is concerned, one of my better purchases.

    Having been away for a few days, my fridge was at its most bare with a very limited range of ingredients to play with. I had a block of Halloumi cheese, garlic, red onions and red chillis (to be fair I have the latter three ingredients at hand at all times), and wanted to pay homage to this fungus delight. I tried to scour through my jaded and fragmented memory wanting recall of a truly tasty Portabello mushroom based recipe, and nothing materialised. All I could recall was rather disappointing attempts to offer a vegetarian option to an otherwise carnivorous menu which was typically dry, stuffed with breadcrumbs, and pretty devoid of much flavour. Put it these way, whatever I had tried in the past never seemed to do much justice to these robust and meaty-textured gems. So, in typical style, I experimented. The following is what I came up with: Grilled Portabello Mushroom with Halloumi (with a bit more flavour to boot, naturally). Mushrooms work so effectively to absorb flavour, and the more you throw at them, the more they want to kick back.

    I also used this opportunity to do a little research, and feel a tad imbecilic by thinking that the name originated from London’s famous Portabello market. I truly despair at myself, sometimes. For one, the Portobello Mushroom (Agaricus bisporus) goes by a range of other names including Agaric cultivé, Champignon de Paris, and Cultivated Mushroom. Secondly the Portabella mushroom is of Italian origin and gets its namesake from Portobello, a town in Italy but the name was first documented by French botanist Joseph Pitton de Tournefort in 1707. History lesson well and truly over, just get in the kitchen and spend fifteen minutes making something both tasty and nutritious involving this cremini mushrooms which are also a great source of fibre, vitamin B12, and are really low calorie. How can you go wrong?

    Grilled Portabello Mushroom with Halloumi served with blanched asparagus spears and Parmesan cheese shavings.


    • Author: Maggie
    • Prep Time: 20 minutes
    • Cook Time: 20 minutes
    • Total Time: 40 minutes
    • Yield: 4 servings 1 x
    • Diet: Vegetarian

    Description

    This portobello mushroom bowl is dripping with Asian flavors like hoisin, sesame and soy sauce. The juicy and tender mushroom is atop a bed of broccoli, roasted red peppers and crushed cashews.

    Ingredients

    • 1 cup uncooked quinoa
    • 3 - 4 portobello mushroom caps
    • ¼ cup low sodium soy sauce
    • ¼ cup + 2 tbsp hoisin sauce
    • 2 tsp sesame oil
    • 2 - 3 tbsp avocado oil (or EVOO)
    • 1 bell pepper, sliced
    • 2 cups steamed broccoli (or 1 frozen bag broccoli)
    • ¾ cup cashews, chopped
    • 3 - 4 scallions, diced light green parts
    • garnish: sesame seeds

    Instructions

    1. Cook quinoa according to package instructions and set aside.
    2. Preheat oven 400F and line a sheet pan with parchment paper.
    3. Wipe portobello mushroom caps with a damp cloth to clean, set on parchment paper.
    4. In a small bowl, mix together soy sauce, hoisin and sesame oil. Once combined, generously brush onto top and bottom of portobello mushroom caps. Save remaining sauce.
    5. Place sliced bell pepper on sheet pan with mushroom caps and drizzle with avocado oil or extra virgin olive oil.
    6. Roast mushrooms and bell pepper on sheet pan at 400F for 20 minutes, flipping mushrooms once halfway through.
    7. Place broccoli in microwave to steam. If you don't have a steamable bag, you can place broccoli florets in a bowl with a little water and microwave for 2-4 minutes (depending on strength of microwave) until they are tender and fully cooked.
    8. Start to assemble the stir fry bowl by layering cooked quinoa, broccoli, chopped cashews, diced green onions, roasted bell pepper and top with a mushroom cap. Drizzle any remaining sauce over the bowl. Sprinkle with sesame seeds as a garnish.

    Notes

    If you have room on your sheet pan, you can always roast the broccoli florets instead of steam them. I prefer them steamed in this recipe, but you do you!


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