Directions:
- Wipe mushrooms clean; trim the stem ends and cut the mushrooms vertically into paper-thin slices.
- Distribute half the mushrooms among 4-6 individual salad bowls; sprinkle with a pinch of salt each and the thyme.
- With a vegetable peeler, shave a layer of Parmigiano-Reggiano over the mushrooms; repeat with the remaining mushrooms, salt, and cheese.
- Cut 1 lemon into 4-6 wedges for garnish; squeeze the juice of the other lemon into a small bowl.
- Drizzle 1 to 1 1/2 tablespoons olive oil over each salad, pour on the lemon juice, sprinkle with fresh cracked pepper, and serve with garnished lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.54 Kcal (735 kJ) | ||
| Calories from fat | 159.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.74g | 27% | |
|---|---|---|---|
| Cholesterol | 0.95mg | 0% | |
| Sodium | 99mg | 4% | |
| Potassium | 207.77mg | 4% | |
| Total Carbs | 3.47g | 1% | |
| Sugars | 1.71g | 7% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 2.37g | 5% | |
| Vitamin C | 11.5mg | 19% | |
| Iron | 0.8mg | 4% | |
| Calcium | 21.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 149.74 Kcal (627 kJ) | ||
| Calories from fat | 136.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.13g | 27% | |
|---|---|---|---|
| Cholesterol | 0.81mg | 0% | |
| Sodium | 84.45mg | 4% | |
| Potassium | 177.23mg | 4% | |
| Total Carbs | 2.96g | 1% | |
| Sugars | 1.46g | 7% | |
| Dietary Fiber | 0.99g | 5% | |
| Protein | 2.02g | 5% | |
| Vitamin C | 9.8mg | 19% | |
| Iron | 0.7mg | 4% | |
| Calcium | 18.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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