Reviews (1) Add Rating & Review 3 Ratings 5 star values: 1 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 08/20/2011 Found this recipe as we went back through saved copies of Everyday food, and we LOVED It. My husband hates mustard, so we left that out, and it still worked fine. The combination of salty, bitter and crunch with the richness of the mushrooms all came together beautifully.
Back to Roasted-Portobello Salad with Blue Cheese All Reviews for Roasted-Portobello Salad with Blue Cheese - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Roasted-Portobello Salad with Blue Cheese Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 3 tablespoons red-wine vinegar 1 tablespoon Dijon mustard Salt and pepper 2/3 cup olive oil 4 portobello mushrooms (about 1 1/2 pounds total), stems removed 3 medium heads Belgian endive 8 ounces mesclun or mixed salad greens, (about 10 cups) 1 small red onion, halved and thinly sliced 4 ounces blue cheese
Gallery Roasted-Portobello Salad with Blue Cheese
Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Gallery
Roasted-Portobello Salad with Blue Cheese
Roasted-Portobello Salad with Blue Cheese
Roasted-Portobello Salad with Blue Cheese
Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Recipe Summary
prep: 30 mins total: 30 mins
Servings: 4
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 3 tablespoons red-wine vinegar 1 tablespoon Dijon mustard Salt and pepper 2/3 cup olive oil 4 portobello mushrooms (about 1 1/2 pounds total), stems removed 3 medium heads Belgian endive 8 ounces mesclun or mixed salad greens, (about 10 cups) 1 small red onion, halved and thinly sliced 4 ounces blue cheese
Directions
Preheat oven to 450 degrees. In a medium bowl, whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Slowly add olive oil, whisking to emulsify. Set aside 1/2 cup dressing to toss with the greens.
Place mushrooms, stem side up, on a baking sheet. Coat both sides with some of the remaining dressing. Roast mushrooms, brushing with more dressing every 5 minutes, until they are tender, about 15 minutes.
Toss endive, mesclun, onion, and cheese with reserved dressing, and divide among salad bowls. Cut portobellos 1/2 inch thick, and arrange a few slices over each serving.
Reviews (1)
Add Rating & Review 3 Ratings 5 star values: 1 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 08/20/2011 Found this recipe as we went back through saved copies of Everyday food, and we LOVED It. My husband hates mustard, so we left that out, and it still worked fine. The combination of salty, bitter and crunch with the richness of the mushrooms all came together beautifully.
Reviews (1)
Add Rating & Review 3 Ratings 5 star values: 1 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 1 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 1 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 1 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 08/20/2011 Found this recipe as we went back through saved copies of Everyday food, and we LOVED It. My husband hates mustard, so we left that out, and it still worked fine. The combination of salty, bitter and crunch with the richness of the mushrooms all came together beautifully.Martha Stewart Member
Rating: Unrated 08/20/2011
Found this recipe as we went back through saved copies of Everyday food, and we LOVED It. My husband hates mustard, so we left that out, and it still worked fine. The combination of salty, bitter and crunch with the richness of the mushrooms all came together beautifully.
Rating: Unrated
All Reviews for Roasted-Portobello Salad with Blue Cheese
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All Reviews for Roasted-Portobello Salad with Blue Cheese
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
