Marinated portobello-feta salad
1 Tbsp, chopped, or any other herbs you have on hand
1 Tbsp, chopped
1 medium clove(s)
1½ pound(s), stems removed
Fresh mixed greens
½ cup(s), crumbled
- Preheat broiler.
- In a food processor, combine mustard, basil, shallots, garlic, vinegar, oil, maple syrup and salt; process until smooth.
- Place mushrooms in a baking pan, stem sides up; pour dressing over mushrooms and spread it out to make sure it covers all mushrooms. Broil mushrooms, flipping once, until tender, about 6 to 8 minutes; remove from oven and thinly slice.
- Place 2 cups of baby greens on each of 4 plates; top each with 1/4 of mushrooms and 2 tablespoons of cheese. Yields 1 salad per serving.