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