Portabella Mushroom Salad |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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It was Friday, it was Lent and my sister was coming for lunch. What could I make that would be yummy and meatless? I threw this together from ingredients on hand and WOW! Very tasty! Ingredients:
16 ounces portabella mushrooms, caps |
3 tablespoons olive oil |
2 tablespoons butter |
2 teaspoons soy sauce |
1 teaspoon balsamic vinegar |
salt and pepper |
1/2 cup grape tomatoes |
1/2 cup blue cheese, crumbles |
4 cups baby greens, lettuce mixture |
1/4 cup balsamic vinaigrette (paul newman's lite balsamic dressing) |
Directions:
1. Slice the mushrooms.
2. Heat olive oil in a large saute pan.
3. Add mushroom slices and saute for approximately 5 minutes until cooked, but still firm.
4. Add salt and pepper to taste.
5. Remove mushrooms to a medium bowl.
6. Add butter to saute pan; melt and begin to brown.
7. Remove from heat and add soy sauce and balsamic vinegar. Mix and pour over mushrooms.
8. Place 2 cups of greens on a large salad plate.
9. Divide the mushrooms between the two plates.
10. Divide the blue cheese,tomatoes, and salad dressing between the two plates.
11. This makes 2 dinner size portions and can be divided into smaller side disher portions if desired.
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