• 12servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 oz 227g Portobello mushrooms - (5" to 6" dia) - brushed clean (large)

  2. (or 2 lbs standard white mushrooms)

  3. 1/3 cup 78ml Balsamic or red wine vinegar

  4. 2 tablespoons 30ml Dijon mustard

  5. Salt - to taste

  6. Freshly-ground black pepper - to taste

  7. 2/3 cup 157ml Olive oil

  8. 2 Garlic cloves - minced

  9. 1 1/2 tablespoons 22ml Minced fresh rosemary

  10. 1 1/2 tablespoons 22ml Minced fresh thyme leaves

  11. 2 Arugula or another green of choice - trimmed, washed,

  12. 1/4 cup 23g / 0.8oz Minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Remove the stems from the portobello mushrooms or 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 olive oil until 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 minutes. Roast the mushrooms in a preheated 400 degree oven for about 20 minutes or until tender. Allow the mushrooms to cool to room temperature.

  2. 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 chopped parsley. Serve at room temperature.

  3. This recipe yields 12 to 14 servings.


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