Posts Tagged ‘Sprouted Kitchen’

Balsamic Portabella Salad (Foodservice portion)

Grilled portabella mushrooms top baby greens in this meaty vegetarian salad.

Yield: 20 servings

Serving size: 1/2 portabella mushroom with 1 cup of greens

Ingredients

  • 5 medium yellow onions
  • 1/2 cup butter
  • 2 teaspoon sea salt, divided
  • 10 portabella mushrooms (about 2 1/2 pounds), stem trimmed
  • 1/3 cup extra virgin olive oil
  • 2/3 cup balsamic vinegar
  • 3 pounds baby greens
  • 2 1/2 cups fresh basil leaves
  • 2 1/2 cups crumbled gorgonzola cheese (or more to taste)
  • 5 tablespoons extra virgin olive oil
  • 5 tablespoons fresh lemon juice
  • 2 1/2 cups roasted salted almonds

Directions

1. Heat the grill to medium heat, while preparing other ingredients.

2. Peel and halve the onion. Slice into as thinly as possible. On medium heat, melt butter in large sauté pan, add the onions and 1 teaspoon salt.  Sautee about 15 minutes or until onions begin to caramelize.  Cool to room temperature.

3. Meanwhile, arrange mushrooms on large sheet pan. Whisk together the 1/3 cup olive oil, vinegar and remaining salt.  Drizzle over mushrooms, turning to coat. Place on grill gill side up and cook 6 minutes, turning once or until just heated through but not limp.  Remove and cool to room temperature.  Slice when cool.

4. When ready to serve, combine greens and gorgonzola in a large bowl.  In a small bowl, whisk together 5 tablespoons olive oil and lemon juice.  Drizzle over salad and toss.  Either plate individual salads or move to large serving bowls.

5. Top each salad or serving bowl of salad with mushrooms, onions and almonds.  Garnish with additional gorgonzola cheese, if desired.

Tip: For a special presentation, use Marcona almonds.

Nutrition Facts:

Calories: 230; Total Fat: 18g; Saturated Fat: 6g; Cholesterol: 25mg; Sodium: 290mg; Protein: 9g; Carbohydrates: 13g; Dietary Fiber: 5g

Family portion

Balsamic Portabella Salad

Grilled portabella mushrooms top baby greens in this meaty vegetarian salad.

Yield: 4 servings

Serving size: 1/2 portabella mushroom with 1 cup of greens

Ingredients

2 Portabella Mushrooms
1 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Balsamic Vinegar
Pinch of Sea Salt
1 Medium Yellow Onion
½ Tbsp. Unsalted Butter
Salt
4 Cups Organic Baby Greens
½ Cup Fresh Basil Leaves
1/2 Cup Marcona Almonds
1/2 Cup Crumbled Gorgonzola Cheese (or more to taste)
1 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Fresh Lemon Juice
Salt/Pepper

Directions

Heat the grill to medium heat, while preparing other ingredients.

Peel and halve the onion. Slice into half moon shape slices, as thin as possible. On medium heat, add the butter to a sauté pan until fully melted, add the onions and a pinch of salt. Move around to coat. Continue to stir every few minutes as onions begin to caramelize and turn brown, about 15 minutes.

While onions are cooking, prepare mushrooms. Wipe them clean with a moist paper towel to remove dirt. Cut off the stem and brush each with half of the oil and balsamic vinegar. Sprinkle with sea salt. Put them on the grill with the gill side up to start and close lid, grill for 3 minutes on each side. Note: the freshness and mushroom may vary the cooking time. You want them to be fully warmed through, without getting too soggy. Remove and cool to room temperature.

Prepare salad. In a large bowl, combine the greens, gorgonzola and the tablespoon of the olive oil and lemon juice. Sprinkle a pinch of salt and pepper, and toss gently. This is only lightly dressed, as the onions and mushrooms will also add some moisture to the salad. Cut the portabellas into slices. Top each salad with a quarter of the mushrooms, cheese and marcona almonds. Add more toppings to taste.

Nutrition Facts:

Calories: 230; Total Fat: 18g; Saturated Fat: 6g; Cholesterol: 25mg; Sodium: 290mg; Protein: 9g; Carbohydrates: 13g; Dietary Fiber: 5g

Foodservice portion