Pan seared portabella salad

Yield: 2 Servings

Measure Ingredient
4 cups Romaine lettuce leaves torn in bite-sized pieces
¼ cup Thinly sliced red onion
¼ cup Sliced Greek-style olives
¼ cup Crumbled feta cheese
3 tablespoons Olive oil
2 tablespoons Lemon juice
1 teaspoon Minced garlic
¼ teaspoon Salt
⅛ teaspoon Ground black pepper
6 ounces (2 medium) Monterey Portabella Mushrooms

In a large salad bowl place lettuce, onion, olives and feta cheese; set aside. In a glass measuring cup, combine 2 tablespoons of the olive oil, the lemon juice, garlic, salt and pepper; set aside. Remove stems from mushroom caps; coarsely chop stems (makes about ¾ cup). Cut caps in quarters, then into ¼-inch thick slices (makes about 3 cups). In a large skillet, heat remaining 1 tablespoon oil; add chopped mushroom stems and sliced caps. Cook, stirring frequently until browned, about 4 minutes; cool slightly. Add mushrooms and reserved olive oil mixture to salad greens; toss gently. Serve immediately. Makes 2 servings.

Recipe by: Monterey Mushrooms "Mushroom Your Monday" Recipe Booklet Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@...> on Mar 28, 1998

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