Feta Garlic Salad With Mushrooms Recipes

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FETA GARLIC SALAD WITH MUSHROOMS



Feta Garlic Salad with Mushrooms image

A simple salad I mixed up, reminiscent of a Caesar salad but with a kick of garlic and feta.

Provided by teacupped_mouse

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 13

2 tablespoons Caesar salad dressing
1 teaspoon ranch salad dressing
1 teaspoon olive oil
1 teaspoon canola oil
2 teaspoons lemon juice
2 teaspoons dried basil
½ teaspoon white sugar
1 ½ cups garlic stuffed olives
1 head romaine lettuce, torn into bite sized pieces
4 white mushrooms, sliced
1 cup crumbled feta cheese
sea salt and freshly ground black pepper to taste
1 cup grated Parmesan cheese

Steps:

  • Stir the Caesar salad dressing, ranch salad dressing, olive oil, canola oil, lemon juice, basil, and sugar together in a small bowl; set aside.
  • Rinse the stuffed olives, shake off excess water, then cut each olive in half. Combine the olives, lettuce, mushrooms, and feta cheese in a mixing bowl. Drizzle with the salad dressing, and toss to coat. Season to taste with salt and pepper. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 367 calories, Carbohydrate 7 g, Cholesterol 53.8 mg, Fat 27.7 g, Fiber 2.1 g, Protein 15 g, SaturatedFat 10 g, Sodium 2261.6 mg, Sugar 3.6 g

WARM ROASTED MUSHROOM AND FETA SALAD



Warm Roasted Mushroom and Feta Salad image

This is one of my favorite salad appetizers for a cool winter night. Roasting mushrooms brings out their earthy and wood flavors, and it also sends some tantalizing aromas through the kitchen. To prepare the mushrooms, it's best to clean them with just a damp paper towel, and to roast them in a rimmed pan that will catch all the juices. You can use mixed Asian greens for this dish or choose your own selection.

Provided by Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 9

4 cups mixed mushrooms, such as cremini, shiitake and oyster
1/2 red onion, finely diced
4 cups mixed baby Asian greens, such as mizuna or tatsoi, or curly endive
1/3 cup crumbled feta cheese
1/3 cup chopped toasted pecans, walnuts or pine nuts (see note)
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeeze lemon juice
1 teaspoon Dijon or horseradish mustard
Salt and freshly ground black pepper

Steps:

  • To prepare the salad, preheat the oven to 350 degrees F.
  • Line a foil baking sheet or other large rimmed pan with parchment paper or foil, making sure to cover the pan completely and over the rim so it catches all the juices from the mushrooms.
  • Place the mushrooms in a single layer on the prepared pan, Bake for 15 to 20 minutes, until they have started to soften and lose their juices. Carefully tip the pan to pour the liquid into a bowl; set aside. Let the mushrooms cool slightly, then chop into bite-sized pieces. In a medium bowl, toss the mushrooms with the red onion.
  • To serve, divide the greens among the plates and top with the warm mushrooms. Scatter the feta and pecans over the mushrooms. Add the olive oil, lemon juice, and mustard to the reserved mushroom juice, mix well, and season, to taste, with salt and pepper. Drizzle over the salads and serve immediately.
  • Note: To toast the nuts, place them in a skillet over medium-high heat. Toss them continuously in the skillet until they begin to turn a light golden color. Transfer the nuts to a plate and spread them out in a single layer to cool.

WARM MUSHROOM SALAD WITH FETA



Warm Mushroom Salad With Feta image

Make and share this Warm Mushroom Salad With Feta recipe from Food.com.

Provided by English_Rose

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
8 ounces mushrooms, halved
1 garlic clove, crushed
2 tablespoons fresh thyme, chopped
1/2 lemon, juice of
salt & freshly ground black pepper
1 romaine lettuce, shredded
6 ounces cherry tomatoes, halved
1/2 cucumber, deseeded and diced
1 red onion, chopped
3 ounces black olives
4 ounces feta cheese, crumbled

Steps:

  • Heat the oil in a large frying pan, add the mushrooms and sauté over a high heat for 5 mins stirring occasionally until pale golden.
  • Add the garlic, thyme and lemon juice and seasoning to taste, stir well then remove from the heat.
  • Arrange the lettuce in a large bowl, scatter over the remaining ingredients, then add the mushrooms and all the pan juices.
  • Toss to mix and serve with crusty bread.

Nutrition Facts : Calories 284.4, Fat 20, SaturatedFat 6.4, Cholesterol 26.8, Sodium 551.3, Carbohydrate 20.9, Fiber 8.7, Sugar 8.7, Protein 10.8

MUSHROOMS STUFFED WITH FETA CHEESE AND GARLIC



Mushrooms Stuffed With Feta Cheese And Garlic image

Make and share this Mushrooms Stuffed With Feta Cheese And Garlic recipe from Food.com.

Provided by Gingerbear

Categories     Lunch/Snacks

Time 40m

Yield 6 as an appetizer, 6 serving(s)

Number Of Ingredients 8

1 lb medium to large mushroom
8 ounces feta cheese, mashed
1/2 cup cream cheese, softened
1/2 cup grated parmesan cheese
1/2 cup chopped green onion
1/4 cup finely chopped parsley
1 egg
1/2 cup garlic crouton, crushed into crumbs

Steps:

  • Clean and remove stems of mushrooms and baste mushrooms with melted butter.
  • Combine all ingredients except for the mushrooms and stir until mixture is well blended.
  • Fill the mushrooms with the mixture, mounding the mixture high into the caps.
  • Bake in a 350 F oven until hot.
  • Then broil for a few seconds until lightly browned.

Nutrition Facts : Calories 251.8, Fat 18.9, SaturatedFat 12, Cholesterol 99.5, Sodium 667.4, Carbohydrate 7.7, Fiber 1.2, Sugar 3.3, Protein 14.3

FETA-STUFFED PORTOBELLO MUSHROOMS



Feta-Stuffed Portobello Mushrooms image

My husband adores mushrooms, and portobello mushrooms have loads of room for stuffing with feta cheese and pesto. Plan on one mushroom per person. -Amy Martell, Canton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

4 large portobello mushrooms (4 to 4-1/2 inches)
2 tablespoons olive oil
1 garlic clove, minced
1/4 teaspoon salt
1 cup (4 ounces) crumbled feta cheese
1/2 cup prepared pesto

Steps:

  • Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. In a small bowl, combine oil and garlic; brush over mushrooms. Sprinkle with salt. In a small bowl, combine cheese and pesto., Place mushrooms on a piece of greased heavy-duty foil (about 12-in. square). Grill mushrooms, stem side up, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until mushrooms are tender. Spoon cheese mixture over mushrooms; grill, covered, 2-3 minutes or until filling is heated through.

Nutrition Facts : Calories 273 calories, Fat 22g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 783mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 9g protein.

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Top Asked Questions

How to cook feta pasta with mushrooms?
Add the block of feta in the middle of the dish and place all the mushroom mixture around it evenly Season the feta with oregano and a drizzle of olive oil Bake in the oven for 25 minutes until mushrooms are nicely golden and feta has softened When mushrooms have 10 minutes left on the cooking time, start to cook the pasta in heavily salted water.
What do you put in a Mushroom Salad?
Two mushroom stems are chopped and added to a bowl. Feta cheese, parsley, lemon juice, lemon zest, olive oil and cayenne pepper are added to the stems. That’s what makes the filling for the mushrooms.
What is Mushroom Salad with garlic and Mayo?
This Mushroom Salad With Garlic And Mayo is a delicious recipe, traditionally made in Romania for New Year’s Eve parties. I grew up with this salad and forgot about it for a while. I am not sure why, because it is a delicious and super easy to make recipe.
How do I make portobello mushrooms for stuffing?
My husband adores mushrooms, and portobello mushrooms have loads of room for stuffing with feta cheese and pesto. Plan on one mushroom per person. —Amy Martell, Canton, Pennsylvania Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. In a small bowl, combine oil and garlic; brush over mushrooms. Sprinkle with salt.

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