Marinated Portobello Mushrooms on Mesclun with Cris

Name: Marinated Portobello Mushrooms on Mesclun with Crispy Potato Rings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 baking potato, scrubbed; olive oil for brushing the potato; 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; salt and pepper to taste; 6 tablespoons extra-virgin olive oil; 1 tablespoon chopped fresh herbs (such as thyme, rosemary, chives, etc.); 1 teaspoon minced garlic; 4 medium portobello mushrooms, the stems discarded and the caps wiped clean with a damp paper towel; 4 cups loosely packed mesclun or other lettuce

Servings: persons

1
Slice the potato very thin using a mandoline or other hand-held slicer.
2
Brush a baking sheet with oil and arrange the slices in a circle, overlapping them slightly on the sheet.
3
Brush the potato rings lightly with the oil and bake them in a preheated 375 F oven for 10 to 15 minutes or until they are golden.
4
Transfer them carefully to paper towels to drain and sprinkle with salt to taste.
5
In a bowl whisk together the vinegar, mustard and salt and pepper to taste.
6
Slowly whisk in the oil and then add the herbs and garlic.
7
Arrange the mushrooms in one layer in a jelly roll pan and sprinkle half the dressing over them.
8
Let them marinate for 30 minutes at room temperature.
9
Roast the mushrooms in the preheated oven for 10 to 15 minutes or until tender.
10
Slice thin on the bias.
11
Toss the mesclun with the remaining dressing and mound one fourth of the salad on each of 4 plates.
12
Fan out the mushroom slices on top of the salad and top each plate with a potato ring.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 baking potato, scrubbed, olive oil for brushing the potato, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, and more.

Yes, Marinated Portobello Mushrooms on Mesclun with Crispy Potato Rings falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Marinated Portobello Mushrooms on Mesclun with Crispy Potato Rings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions