Pan Seared Portabella Salad

Pan Seared Portabella Salad
Pan Seared Portabella Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 4

    cups romaine lettuce leaves torn bite size

  • 1/4

    cup thinly-sliced red onion

  • 1/4

    cup sliced Greek-style olives

  • 1/4

    cup crumbled feta cheese

  • 3

    tablespoons olive oil

  • 2

    tablespoons lemon juice

  • 1

    teaspoon minced garlic

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon freshly-ground black pepper

  • 6

    ounces fresh portabella mushrooms - (2 medium)

Directions

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 black 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. This recipe yields 2 servings.

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