| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Greek | 2 | Servings | |
INGREDIENTS
| 4 | c | Romaine lettuce leaves torn in bite-sized pieces |
| 1/4 | c | Thinly sliced red onion |
| 1/4 | c | Sliced Greek-style olives |
| 1/4 | c | Crumbled feta cheese |
| 3 | tb | Olive oil |
| 2 | tb | Lemon juice |
| 1 | ts | Minced garlic |
| 1/4 | ts | Salt |
| 1/8 | ts | Ground black pepper |
| 6 | oz | (2 medium) Monterey Portabella Mushrooms |
INSTRUCTIONS
In a large salad bowl place lettuce, onion, olives and feta cheese; set aside. In a glass measuring cup, combine 2 tablespoons of the olive oil, the lemon juice, garlic, salt and pepper; set aside. Remove stems from mushroom caps; coarsely chop stems (makes about 3/4 cup). Cut caps in quarters, then into 1/4-inch thick slices (makes about 3 cups). In a large skillet, heat remaining 1 tablespoon oil; add chopped mushroom stems and sliced caps. Cook, stirring frequently until browned, about 4 minutes; cool slightly. Add mushrooms and reserved olive oil mixture to salad greens; toss gently. Serve immediately. Makes 2 servings. Recipe by: Monterey Mushrooms "Mushroom Your Monday" Recipe Booklet Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@email.msn.com> on Mar 28, 1998
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