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Ingredientes
- 8 lrg Portobello mushrooms - (5" to 6" dia) brushed clean
- Â Â (or possibly 2 lbs standard white mushrooms)
- 1/3 c. Balsamic or possibly red wine vinegar
- 2 Tbsp. Dijon mustard
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2/3 c. Extra virgin olive oil
- 2 x Garlic cloves chopped
- 1Â 1/2 Tbsp. Chopped fresh rosemary
- 1Â 1/2 Tbsp. Chopped fresh thyme leaves
- 2 bn Arugula or possibly another green of choice trimmed, washed,
- Â Â and dry
- 1/4 c. Chopped fresh parsley
Direcciones
- Remove the stems from the portobello mushrooms or possibly trim the ends of each stem of the white mushrooms. Arrange the mushrooms in a large baking dish. In a bowl whisk together the vinegar, mustard, salt and pepper. Gradually whisk in the extra virgin olive oil till the vinaigrette is emulsified. Whisk in the garlic, rosemary and thyme. Pour the vinaigrette over the mushrooms and allow to marinate at room temperature for 20 to 30 min. Roast the mushrooms in a preheated 400 degree oven for about 20 min or possibly till tender. Allow the mushrooms to cold to room temperature.
- Arrange greens on a platter. Cut mushrooms into 1/2-inch slices and fan on a serving platter. Drizzle with the reserved vinaigrette. Sprinkle the sliced mushrooms with the minced parsley. Serve at room temperature.
- This recipe yields 12 to 14 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 12 servings | |
| Calories 131 | |
| Calories from Fat 108 | 82% |
| Total Fat 12.29g | 15% |
| Saturated Fat 1.71g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 35mg | 1% |
| Potassium 289mg | 8% |
| Total Carbs 4.63g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.08g | 1% |
| Protein 1.6g | 3% |
