ROASTED PORTOBELLO MUSHROOMS WITH BLUE CHEESE
Meaty portobellos are topped with blue cheese. Great for appetizers or as a burger on a toasted bun.
Provided by Dianne
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven or toaster oven to 425 degrees F (220 degrees C).
- Place mushroom caps, gill side up, on baking sheet. Drizzle with soy sauce and add a few grinds of black pepper to each cap.
- Bake for 25 minutes. Remove from oven, and sprinkle 1 1/2 tablespoon blue cheese onto each cap. Return to oven and bake an additional 10 minutes, or until cheese is fully melted.
Nutrition Facts : Calories 79.3 calories, Carbohydrate 6.9 g, Cholesterol 9.5 mg, Fat 3.9 g, Fiber 1.9 g, Protein 6.1 g, SaturatedFat 2.4 g, Sodium 634.5 mg, Sugar 2.2 g
PORTABELLA AND BLUE CHEESE SALAD
Adapted from MayoClinic. Very tasty, elegant, low calorie and healthy salad for 2. Just beware...it is tart (You may try adding a couple of Splenda packets to the dressing). It looks like a lot once mounded on the plates but is very low calorie!
Provided by Engrossed
Categories Salad Dressings
Time 10m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Spray a large non-stick skillet with oil.
- Heat over medium heat.
- Add the Mushrooms, onion, garlic and asparagus and saute until tender, 4-6 minutes.
- Add wine or lemon juice and cook until evaporates completely, about 1 minute.
- In a small bowl whisk together the blue cheese, vinegar, water and black pepper to taste (I use a lot).
- Add 3 cups lettuce to 2 large plates.
- Top each with 1/2 the vegetable saute, 1 roasted red pepper, 1/2 of the whisked dressing and 1/4 cup of croutons.
- Serve Immediately.
Nutrition Facts : Calories 156.6, Fat 3.9, SaturatedFat 1.9, Cholesterol 6.3, Sodium 974.3, Carbohydrate 23.4, Fiber 5.5, Sugar 8.2, Protein 8.8
PORTABELLA BLUE CHEESE SALAD
Portabella Blue Cheese Salad is a healthy, easy and delicious lunch idea!
Provided by April Woods
Categories Main Course
Time 10m
Number Of Ingredients 9
Steps:
- Place mushroom caps stem side up and drizzle with balsamic vinegar then sprinkle with garlic salt. Broil caps for about 7 minutes (I use my toaster oven set to broil). Allow mushroom caps to cool, then dice into small pieces.
- Combine mushroom, tomato, onion and corn in a large bowl and toss with blue cheese dressing.
- Serve into individual bowls, drizzle with balsamic glaze and top with blue cheese crumbles.
- Enjoy!
Nutrition Facts : Calories 76 kcal, ServingSize 1 serving
ROASTED-PORTOBELLO SALAD WITH BLUE CHEESE
Portobello mushrooms are quite large (they measure four to six inches in diameter) and have a rich, meaty flavor. To clean them, wipe the caps with a damp paper towel.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 9
Steps:
- 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.
BLUE CHEESE SALAD
"A FRESH SALAD is the perfect complement to any meal, but this colorful combination has eye appeal as well. I love the crispy crunch of croutons and tangy touch of dill in this recipe."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl or jar with tight-fitting lid, combine the first six ingredients; mix or shake until well blended. Place romaine in a large salad bowl; top with the eggs, croutons and blue cheese. Add dressing and toss. Serve immediately.
Nutrition Facts :
ROASTED PORTABELLO MUSHROOMS WITH BLUE CHEESE
Meaty portabellos are topped with blue cheese. Great as an appetizer, or build a burger with crusty rolls, red onion slices, lettuce and tomato. I chopped the mushroom stems, sauteed them, and added them to the hamburger patties we barbecued. Yum, yum!
Provided by dimples
Categories Appetizers and Snacks Vegetable Mushrooms
Time 50m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar.
- Bake in the preheated oven until tender and fragrant, about 25 minutes. Sprinkle blue cheese, pine nuts, and garlic on each cap. Continue roasting until cheese melts, about 10 minutes more.
Nutrition Facts : Calories 104.8 calories, Carbohydrate 8.2 g, Cholesterol 9.5 mg, Fat 6.1 g, Fiber 2 g, Protein 6.6 g, SaturatedFat 2.7 g, Sodium 185.6 mg, Sugar 3.3 g
BLUE CHEESE AND BLUEBERRY TOSSED SALAD
In this deliciously different salad, fresh herbs mingle with arugula to create a flavorful bed for ripe blueberries and crunchy almonds. Drizzled with raspberry vinaigrette, it's simply divine! -Diane Davis, Venice, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl combine the first seven ingredients. Drizzle with dressing; toss to coat. Sprinkle with almonds.
Nutrition Facts : Calories 249 calories, Fat 21g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 368mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.
WALDORF SALAD WITH BLUE CHEESE
Blue cheese perks up this version of a classic. Serve over lettuce leaves for a great lunch dish. Deborah Williams - Peoria, Arizona
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the apples, grapes, celery, raisins and lemon juice., In a small bowl, combine the mayonnaise, buttermilk, blue cheese and sugar. Pour over apple mixture and toss to coat. Cover and refrigerate for at least 1 hour., Just before serving, sprinkle with walnuts.
Nutrition Facts : Calories 126 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 192mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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