Try this amazing salad with aromatic mushrooms - they are filling and full of protein and other goodies, yet low in carbs!
Portobello Mushroom Salad is an absolute crowd pleaser. Suitable as a side or as a larger salad to take to a bbq.
Clean the mushrooms and remove the stems using a small knife.
Prepare the dressing by mixing the oil, mashed garlic, salt and balsamic vinegar.
Add finely chopped rosemary and mix well.
Pour the mixture over the mushrooms and let stand for about an hour.
Meanwhile, chop the sun-dried tomatoes into small pieces.
Wash the rocket and drain well. Spread it on a plate.
Preheat the oven to 250℃ setting on grill.
Place the mushrooms on a rack with the gills up under the grill for about 10 minutes. Do not discard the juices on top of the mushrooms.
Place the mushrooms on top of the rocket, sprinkle with sun-dried tomatoes and garnish with fresh (or dried) rosemary.
Rather than wasting the stems you cut out, they can be added to other meals such as omelet's.
Ingredients
Directions
Portobello Mushroom Salad is an absolute crowd pleaser. Suitable as a side or as a larger salad to take to a bbq.
Clean the mushrooms and remove the stems using a small knife.
Prepare the dressing by mixing the oil, mashed garlic, salt and balsamic vinegar.
Add finely chopped rosemary and mix well.
Pour the mixture over the mushrooms and let stand for about an hour.
Meanwhile, chop the sun-dried tomatoes into small pieces.
Wash the rocket and drain well. Spread it on a plate.
Preheat the oven to 250℃ setting on grill.
Place the mushrooms on a rack with the gills up under the grill for about 10 minutes. Do not discard the juices on top of the mushrooms.
Place the mushrooms on top of the rocket, sprinkle with sun-dried tomatoes and garnish with fresh (or dried) rosemary.
Rather than wasting the stems you cut out, they can be added to other meals such as omelet's.