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Grilled Portobello and Arugula Salad with Bacon and Blue Cheese

By America's Test Kitchen

Published on August 22, 2007

Time

55 minutes, plus 1 hour marinating

Yield

Serves 4 as main course, 6 to 8 as side dish

Grilled Portobello and Arugula Salad with Bacon and Blue Cheese

Ingredients

½ cup olive oil 3 tablespoons lemon juice from 1 lemon6 medium cloves garlic, minced fine (about 2 tablespoons)¼ teaspoon table salt 4 portobello mushrooms, each 5 to 6 inches (or about 6 ounces each), stems removed and discarded, caps wiped clean2 bunches arugula, washed, dried, stems trimmed, and leaves torn into bite-sized pieces (about 3 cups, loosely packed)8 slices bacon (about 8 ounces), cut into 1-inch pieces and fried until crisp1 tablespoon balsamic vinegar 1 medium shallot, minced1 teaspoon table salt 2 tablespoons olive oil 4 ounces blue cheese, crumbled (about 1 cup)Ground black pepper

Before You Begin

Cut the mushrooms while still hot and immediately add them to the arugula; their heat wilts the greens slightly for a yielding texture. There is also a slightly higher ratio of balsamic vinegar to olive oil than traditionally called for; this is to compensate for the richness of both the blue cheese and the bacon. See related recipe for charcoal-grilled mushrooms.

Instructions

  1. Combine oil, lemon juice, garlic, and salt in large zipper-lock plastic bag. Add mushrooms; seal bag and gently shake to coat mushrooms with marinade. Let stand at room temperature until seasoned, about 1 hour. Meanwhile, cut four 12-inch-square pieces of foil (or six 9-inch-square pieces if using smaller mushrooms); when mushrooms are almost done marinating, turn all burners on gas grill to high, close lid, and heat grill until hot, 10 to 15 minutes.
  2. Remove mushrooms from marinade. Place a foil square on work surface and set mushroom on top, gill-side up; fold foil edges over to enclose mushroom and seal edges. Scrub rack with wire grill brush. Grill mushrooms, with sealed side of foil packet facing up, until juicy and tender, 7 to 9 minutes. Using tongs, unwrap mushrooms and discard foil; set unwrapped mushrooms on rack gill-side up and cook until grill-marked, 30 to 60 seconds. Remove from grill.
  3. Toss arugula with bacon and hot mushrooms in large bowl.
  4. Combine vinegar, shallots, and salt in medium bowl. Whisk in olive oil in slow, steady stream. Sprinkle blue cheese over arugula mixture, and season with ground black pepper to taste. Pour dressing over salad and toss well to combine. Serve immediately.
Grilled Portobello and Arugula Salad with Bacon and Blue Cheese

Grilled Portobello and Arugula Salad with Bacon and Blue Cheese

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By America's Test Kitchen
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Time

55 minutes, plus 1 hour marinating

Yield

Serves 4 as main course, 6 to 8 as side dish

Ingredients

½ cup olive oil
3 tablespoons lemon juice from 1 lemon
6 medium cloves garlic, minced fine (about 2 tablespoons)
¼ teaspoon table salt
4 portobello mushrooms, each 5 to 6 inches (or about 6 ounces each), stems removed and discarded, caps wiped clean
2 bunches arugula, washed, dried, stems trimmed, and leaves torn into bite-sized pieces (about 3 cups, loosely packed)
8 slices bacon (about 8 ounces), cut into 1-inch pieces and fried until crisp
1 tablespoon balsamic vinegar
1 medium shallot, minced
1 teaspoon table salt
2 tablespoons olive oil
4 ounces blue cheese, crumbled (about 1 cup)
Ground black pepper

Ingredients

½ cup olive oil
3 tablespoons lemon juice from 1 lemon
6 medium cloves garlic, minced fine (about 2 tablespoons)
¼ teaspoon table salt
4 portobello mushrooms, each 5 to 6 inches (or about 6 ounces each), stems removed and discarded, caps wiped clean
2 bunches arugula, washed, dried, stems trimmed, and leaves torn into bite-sized pieces (about 3 cups, loosely packed)
8 slices bacon (about 8 ounces), cut into 1-inch pieces and fried until crisp
1 tablespoon balsamic vinegar
1 medium shallot, minced
1 teaspoon table salt
2 tablespoons olive oil
4 ounces blue cheese, crumbled (about 1 cup)
Ground black pepper

Ingredients

½ cup olive oil
3 tablespoons lemon juice from 1 lemon
6 medium cloves garlic, minced fine (about 2 tablespoons)
¼ teaspoon table salt
4 portobello mushrooms, each 5 to 6 inches (or about 6 ounces each), stems removed and discarded, caps wiped clean
2 bunches arugula, washed, dried, stems trimmed, and leaves torn into bite-sized pieces (about 3 cups, loosely packed)
8 slices bacon (about 8 ounces), cut into 1-inch pieces and fried until crisp
1 tablespoon balsamic vinegar
1 medium shallot, minced
1 teaspoon table salt
2 tablespoons olive oil
4 ounces blue cheese, crumbled (about 1 cup)
Ground black pepper

Why This Recipe Works

When grilled, portobello mushrooms often turn limp and flaccid, burning on the outside before the inside fully cooks. We solved this problem when developing our grilled portobello mushroom recipe by digging out an old tool of the campfire trade: aluminum foil. By wrapping each mushroom in a packet of foil, we were able to cook it through till perfectly done, in about 10 minutes. We then unwrapped each mushroom and set it directly over the fire for 30 to 60 seconds to sear in the grilled flavor.

Before You Begin

Cut the mushrooms while still hot and immediately add them to the arugula; their heat wilts the greens slightly for a yielding texture. There is also a slightly higher ratio of balsamic vinegar to olive oil than traditionally called for; this is to compensate for the richness of both the blue cheese and the bacon. See related recipe for charcoal-grilled mushrooms.

Instructions

  1. Combine oil, lemon juice, garlic, and salt in large zipper-lock plastic bag. Add mushrooms; seal bag and gently shake to coat mushrooms with marinade. Let stand at room temperature until seasoned, about 1 hour. Meanwhile, cut four 12-inch-square pieces of foil (or six 9-inch-square pieces if using smaller mushrooms); when mushrooms are almost done marinating, turn all burners on gas grill to high, close lid, and heat grill until hot, 10 to 15 minutes.
  2. Remove mushrooms from marinade. Place a foil square on work surface and set mushroom on top, gill-side up; fold foil edges over to enclose mushroom and seal edges. Scrub rack with wire grill brush. Grill mushrooms, with sealed side of foil packet facing up, until juicy and tender, 7 to 9 minutes. Using tongs, unwrap mushrooms and discard foil; set unwrapped mushrooms on rack gill-side up and cook until grill-marked, 30 to 60 seconds. Remove from grill.
  3. Toss arugula with bacon and hot mushrooms in large bowl.
  4. Combine vinegar, shallots, and salt in medium bowl. Whisk in olive oil in slow, steady stream. Sprinkle blue cheese over arugula mixture, and season with ground black pepper to taste. Pour dressing over salad and toss well to combine. Serve immediately.

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Appears In

Magazine

September / October 2000

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