Portabella Mushroom Salad
"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!"
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
2
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
- Slice the mushrooms.
- Heat olive oil in a large saute pan.
- Add mushroom slices and saute for approximately 5 minutes until cooked, but still firm.
- Add salt and pepper to taste.
- Remove mushrooms to a medium bowl.
- Add butter to saute pan; melt and begin to brown.
- Remove from heat and add soy sauce and balsamic vinegar. Mix and pour over mushrooms.
- Place 2 cups of greens on a large salad plate.
- Divide the mushrooms between the two plates.
- Divide the blue cheese,tomatoes, and salad dressing between the two plates.
- This makes 2 dinner size portions and can be divided into smaller side disher portions if desired.
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RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
