• 4servings
  • 30minutes

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Nutrition Info . . .

VitaminsA, B2, B3, B9, B12, C, E, P
MineralsCopper, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (7-ounce) container shredded Parmesan , Romano , and Asiago cheese blend

  2. 1 (4 1/2-ounce) jar whole mushrooms

  3. 1 cup halved cherry tomatoes

  4. 1 1/2 cups baby spinach leaves

  5. 1/3 cup thinly sliced red onion

  6. 1/4 cup Italian dressing

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees F.

  2. Spray a baking sheet with olive oil non-stick cooking spray . Line baking sheet with parchment paper, and then spray paper with cooking spray. Place 1/2 cup shredded cheese on half of the baking sheet and shape into circle about 5 inches in diameter. Form a second circle on other half of baking sheet. (Try using a frozen whipped topping plastic top as a pattern for shaping the cheese crisps.)

  3. Bake for about 5 minutes, or until cheese is golden around edges. Using a wide spatula , carefully turn cheese rounds over. Bake for about 2 minutes longer, or until deep golden color around edges and set in center. Using the spatula, carefully remove rounds and drape them over a large rolling pin suspended like a bridge between 2 tall cans to shape. Let cool while shaped over rolling pin . Repeat with remaining cheese to make 2 more circles.

  4. In a medium bowl, combine mushrooms , tomatoes, spinach , and onion. Add dressing and toss to combine. To serve, place a cheese crisp on each of 4 salad plates and then top with a spoonful of salad.


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