Blue Cheese and Portobello Mushroom Salad is a bold salad, both in its flavors and in its visual presentation. I like serving it with lightly toasted bread drizzled with olive oil. You can also serve it on a bed of salad greens.
You can buy roasted red bell pepper already roasted in a jar, or for a richer flavor, roast your own.
Blue Cheese and Portobello Mushroom Salad Serves 2
Prep Time: 25 minutes
Cook Time: 7 minutes
Total Time: 32 minutes
Ingredients:
- 2 large portobello mushrooms (about 6 oz)
- 1 roasted red bell pepper
- 1 Tbsp water
- 1 Tbsp olive oil
- 2 Tbsp crumbled blue cheese
- 1 Tbsp finely chopped parsley
Preparation:
In a food processor, puree roasted red pepper with water and olive oil until smooth, about 30 seconds. Season with salt to taste.
Slice mushrooms into 1/2" wide strips. In a pan with a light drizzle of olive oil, saute over medium heat until soft, about 7 minutes. Season with a pinch of salt.
Plate mushrooms on a serving platter. Drizzle roasted red pepper puree on top. Garnish with crumbles of blue cheese and parsley.
Recipe by Jennifer Meier
