Ingredients for Portabella Salad With Balsamic Vinaigrette
- 4 large Portabella mushrooms
- Extra Virgin Olive Oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Garlic Clove
- Fresh Thyme
- 5 ounces baby spinach
- 4 ounces prosciutto, thinly sliced
- Parmesan Cheese
- 1/4 cup balsamic vinegar
- Dijon Mustard
- White Pepper
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How to Make Portabella Salad With Balsamic Vinaigrette
- Preheat oven to 450°F (232°C).
- Remove stems from portabella mushrooms and discard or reserve for another use. Gently scrape out and discard the gills using a spoon.
- Lightly brush the tops of the mushroom caps with 1 tablespoon of olive oil.
- Brush a small roasting pan with the remaining 1 tablespoon olive oil. Sprinkle with 1/2 teaspoon of salt.
- Place mushrooms in the prepared pan. Drizzle with remaining olive oil and sprinkle with remaining salt and pepper.
- Place 2-3 slices of garlic and 2 sprigs of thyme on top of each mushroom cap.
- Roast for 10-12 minutes, or until mushrooms are tender.
- Remove from oven and let cool slightly. Discard garlic and thyme.
- While mushrooms roast, whisk together balsamic vinegar and Dijon mustard in a small bowl.
- Slowly drizzle in the olive oil while whisking continuously until emulsified. Season to taste with salt and pepper.
- In a large bowl, toss together spinach and arugula with the prepared vinaigrette.
- Divide the spinach and arugula mixture among 4 dinner plates.
- Top with roasted portabella mushrooms, prosciutto, and crumbled cheese.
- Serve immediately and enjoy! (Refrigerate leftovers separately; mushrooms, salad and vinaigrette can be kept up to 3 days)
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
16g
Fat
33g
Carbs
3g
