Just because I’m posting one more salad recipe, you might think I’ve been eating super healthy lately. Not really. Just this week I devoured a whole bag of chips and a tub of Nutella, but when I cook, my favorite recipes do tend to be salads, which are simple, easy, and fast to make. For this one, I slow-roasted the mushrooms, but you can also just roast them in 400 degrees for 20 minutes to make it faster. I had a lot of parsley left from my organic basket, so my salad’s taste was a little overwhelming. Next time I’ll make this recipe using mixed greens only. Enjoy!
Portobello Mushrooms with Salad
2 Portobello Mushrooms, stems removed
1 tablespoon olive oil
2 cups of parsley leaves and/or mixed greens
1 teaspoon balsamic vinegar
Parmesan cheese curls
Pre-heat oven to 250 degrees. Brush mushrooms with 1/2 tablespoon olive oil and put them on a baking sheet, top side down. Bake for about 40 minutes.
Toss parsley and mixed greens with 1/2 tablespoon olive oil and the balsamic vinegar. Add salt and pepper to taste.
Slice the portobello mushrooms and serve them on top of salad with parmesan curls. Drizzle with more balsamic vinegar.
Makes 2 servings of 180 calories each.
To drink, I made a “Western” Pisco. Traditionally, pisco sour is a Peruvian drink made with egg white and lime juice, but since the boyfriend is allergic to eggs, I made it without them and added fresh mint for a mojito twist. Instead of sugar, I had simple syrup, which made the cocktail even better. Boyfriend approved 🙂
Western Pisco Sour
10 large mint leaves
1/4 cup lime juice
2 tablespoons simple syrup
6 tablespoons pisco
2 tablespoons water
Muddle mint leaves, lime juice, and simple syrup. Add ice, water, pisco. Sip responsibly.