Portobello Tart With Spring Greens And Lime Balsamic Vinaigrette Recipes

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WARM SPINACH PORTOBELLO TART WITH ROASTED TOMATO VINAIGRETTE



Warm Spinach Portobello Tart with Roasted Tomato Vinaigrette image

Provided by Food Network

Time 2h20m

Yield 4 servings

Number Of Ingredients 14

4 ounces cream cheese
1 cup margarine
1 teaspoon salt
1 1/4 cups flour
3 pounds tomatoes
2 1/2 teaspoons chopped garlic
1/3 cup plus 3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup balsamic vinegar
3/4 pound portobello mushrooms. stemmed, cut into thin strips
1/4 pound spinach, stemmed, washed, dried, and cut into thin strips
1/2 pound mozzarella, julienned
Capers for garnish

Steps:

  • Preheat oven to 375 degrees.
  • To make a crust:
  • In a food processor, mix cream cheese and margarine. Add salt and flour. Mix until a ball forms. Refrigerate. Roll out on a floured surface to fit an 8inch fluted tart pan. Weight with pie weights, beans or rice in foil, and bake for 15 minutes. Cool, remove from pan and set aside.
  • To make filling:
  • Plunge tomatoes into simmering water for 15 seconds. Drain. Remove skin and seeds. Place tomatoes in roasting pan with 1/2 teaspoon of the garlic, 1/3 cup of olive oil, and 1/4 teaspoon each of salt and pepper. Bake for 1 1/2 hours. Cool slightly and coarsely chop. In a small saucepan, bring vinegar to boil, and cook until reduced to 2 tablespoons. Add reduced vinegar to the tomato mixture and set aside.
  • In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the remaining 2 teaspoons garlic and cook until golden. Remove and set aside.
  • In the same skillet, add the remaining tablespoon of olive oil. Increase heat and sear portobello strips on all sides until browned. Stir in the reserved garlic, turn off heat but keep warm.
  • To assemble:
  • Place spinach in the cooled tart shell. Arrange warm portobellos like spokes of a wheel on top of spinach. Sprinkle with salt and pepper. Top with mozzarella. (the tart may be assembled to this point and set aside.) Preheat the broiler. Broil briefly until cheese is melted. Drizzle each slice with tomato vinaigrette, garnish with capers and serve warm

SPRING GREENS WITH FRUIT, GOAT CHEESE, AND CRANBERRY-ORANGE VINAIGRETTE



Spring Greens with Fruit, Goat Cheese, and Cranberry-Orange Vinaigrette image

Categories     Salad     Cheese     Fruit     Goat Cheese     Cranberry     Orange     Spring

Yield Serves 4; 2 cups salad per serving

Number Of Ingredients 11

7 ounces mixed spring greens (about 6 cups packed)
1 1/2 cups quartered hulled strawberries or sliced apples
1/4 cup thinly sliced red onion
Dressing
1/3 cup sweetened cranberry juice
2 tablespoons honey
1 1/2 tablespoons balsamic vinegar
1 teaspoon grated orange zest
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 cup soft goat cheese, crumbled

Steps:

  • In a shallow serving dish, arrange the salad greens, strawberries, and onion.
  • In a small bowl, whisk together the dressing ingredients. Pour over the salad.
  • Sprinkle the goat cheese on the salad. Serve immediately for the best texture.
  • Nutrition Information
  • (Per serving)
  • Calories: 101
  • Total fat: 2.0g
  • Saturated: 1.0g
  • Trans: 0.0g
  • Polyunsaturated: 0.0g
  • Monounsaturated: 0.5g
  • Cholesterol: 3mg
  • Sodium: 42mg
  • Carbohydrates: 20g
  • Fiber: 3g
  • Sugars: 16g
  • Protein: 3g
  • Calcium: 57mg
  • Potassium: 284mg
  • Dietary Exchanges
  • 1/2 fruit
  • 1 other carbohydrate
  • 1/2 fat

PORTOBELLO & ONION TART



Portobello & Onion Tart image

This fragrant tart is comfort with a capital "C," especially with fresh rosemary or thyme. We pair it with a salad for dinner or an egg for breakfast. -Robin Wagganer, San Jose, California

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 sheet frozen puff pastry, thawed
2 tablespoons olive oil, divided
1/2 pound sliced baby portobello mushrooms
1 large onion, halved and thinly sliced
1/4 teaspoon salt
2 large eggs
1 cup (4 ounces) crumbled goat cheese or Gorgonzola cheese
2 teaspoons minced fresh rosemary, optional

Steps:

  • Preheat oven to 400°. Unfold puff pastry onto a parchment paper-lined baking sheet. Using a sharp knife, score a 1/2" border along edges of pastry. Within border, prick pastry with a fork. Bake 8-10 minutes or until golden brown. Remove from oven. If center has puffed, flatten gently with a spatula. , Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms; cook and stir 4-5 minutes or until lightly browned. Remove from pan. To same pan, add remaining oil and the onion; cook and stir 2-3 minutes or until lightly browned. Return mushrooms to pan; stir in salt. , In a small bowl, whisk eggs until blended; stir in cheese. Pour into crust. Top evenly with mushroom mixture. Bake 13-15 minutes or just until cheese mixture is set. If desired, sprinkle with rosemary.

Nutrition Facts : Calories 503 calories, Fat 33g fat (10g saturated fat), Cholesterol 128mg cholesterol, Sodium 525mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 7g fiber), Protein 15g protein.

PORTABELLA SALAD WITH BALSAMIC VINAIGRETTE



Portabella Salad With Balsamic Vinaigrette image

Rob Feenie, a regular on Food TV Canada, owns the Luminiere Tasting Bar in Vancouver - this is one of his most popular dishes!

Provided by CountryLady

Categories     Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

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)
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

Steps:

  • 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.

Nutrition Facts : Calories 400, Fat 36.1, SaturatedFat 6.7, Cholesterol 11, Sodium 792.9, Carbohydrate 11.8, Fiber 5, Sugar 4.2, Protein 11.6

PORTOBELLO STACKS



Portobello Stacks image

We saw these at a deli on a trip to North Carolina and copied it when we got home. It has become one of our favorite additions to any meal with beef, pork or chicken.

Provided by JOHN KARST

Categories     Side Dish     Vegetables     Tomatoes

Time 50m

Yield 4

Number Of Ingredients 6

4 portobello mushrooms
1 large onion, sliced 1/4 inch thick
¼ cup balsamic vinegar
1 eggplant, sliced into 1/2 inch rounds
1 tomato, sliced 1/2 inch thick
4 slices provolone cheese

Steps:

  • Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.
  • Bake in preheated oven for 30 minutes, or until cheese is golden brown.

Nutrition Facts : Calories 194.5 calories, Carbohydrate 21.5 g, Cholesterol 19.6 mg, Fat 8.2 g, Fiber 6 g, Protein 12.2 g, SaturatedFat 4.9 g, Sodium 267.4 mg, Sugar 12.3 g

PAILLARD OF PORTOBELLO MUSHROOM GLAZED WITH BALSAMIC VINEGAR



Paillard of Portobello Mushroom Glazed With Balsamic Vinegar image

Provided by Molly O'Neill

Categories     side dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

2 tablespoons plus 2 teaspoons porcini-infused olive oil or extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons minced shallot
2 cloves garlic, minced
3/4 teaspoon minced rosemary
3/4 teaspoon kosher salt
4 large (6-inch diameter) portobello mushrooms, stems removed
2 cups veal stock
1 tablespoon minced parsley

Steps:

  • In a very large bowl, whisk together 2 tablespoons of the oil, the vinegar, shallot, garlic, rosemary and salt. Thoroughly coat the mushrooms in the mixture and leave to marinate for 20 minutes.
  • Preheat the broiler. Transfer mushrooms to a baking pan that has sides at least 3/4-inch high and is large enough to hold the mushrooms in a single layer. Broil the mushrooms, turning them once, until they are nicely browned and tender, about 15 to 20 minutes.
  • Transfer the mushrooms to a platter and keep warm. Place the baking pan on top of the stove and add the stock and simmer over medium-high heat, stirring constantly, until the stock is thickened and reduced to about 1/3 cup.
  • Remove from the heat, stir in the remaining 2 teaspoons of porcini oil and the parsley and pour the sauce over the mushrooms. Serve immediately.

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 532 milligrams, Sugar 4 grams, TransFat 0 grams

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