Portabella Salad With Balsamic Vinaigrette

“Rob Feenie, a regular on Food TV Canada, owns the Luminiere Tasting Bar in Vancouver - this is one of his most popular dishes!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. MUSHROOMS: Cut stems off mushrooms& reserve for another use (soup?) or discard.
  2. Using a spoon, carefully scrape gills off mushroom caps& discard; brush top of caps.
  3. Brush small roasting pan with some of the oil& sprinkle with half the salt.
  4. Place mushrooms in pan, drizzle with remaining oil, sprinkle with remaining salt& pepper.
  5. Place 2 or 3 slices of garlic& 2 sprigs of thyme on each mushroom.
  6. Roast in preheated 450F oven until tender, about 10 minutes.
  7. Let cool; discard garlic& thyme.
  8. This may be refrigerated for up to 3 days.
  9. VINAIGRETTE: Whisk vinegar with mustard.
  10. Slowly drizzle in the oil, whisking continuously, until emulsified.
  11. Whisk in seasonings.
  12. This can be made ahead& refrigerated for up to 3 days.
  13. ASSEMBLY: Toss spinach& arugula with vinaigrette in a large bowl.
  14. Divide among 4 dinner plates, top with mushrooms, proscuitto& cheese.

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