Free Recipe Pan Seared Portabella Salad
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Pan Seared Portabella Salad Recipe
4 c Romaine lettuce leaves torn
-in bite-sized pieces
1/4 c Thinly sliced red onion
1/4 c Sliced Greek-style olives
1/4 c Crumbled feta cheese
3 tb Olive oil
2 tb Lemon juice
1 ts Minced garlic
1/4 ts Salt
1/8 ts Ground black pepper
6 oz (2 medium) Monterey
-Portabella Mushrooms
Pan Seared Portabella Salad Preparation
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 3/4 cup). Cut caps in quarters, then into 1/4-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@email.msn.com> on Mar 28, 1998
Cooking Temperature:
Recipe Serves: 2
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