Slow-Roasted Portabellas on Parsley Salad
Leigh Beisch
Yields Makes 4 servings
The balsamic vinegar brings a lot to this dish, so use a good-quality one, if possible. The small investment is worth it--a few drops go a long way. Prep and Cook Time: 45 minutes.

How to Make It

Step 1
1

Preheat oven to 250°. Brush mushrooms with 1 tsp. olive oil and put, top side down, on a baking sheet. Bake until shrunken slightly, about 30 minutes.

Step 2
2

In a medium bowl, toss parsley leaves with 1 tsp. oil and 1/2 tsp. vinegar. Add coarse salt to taste.

Step 3
3

To serve, divide salad among four plates. Slice portabellas and arrange on salad. Drizzle with remaining olive oil and vinegar. Sprinkle with salt and add parmesan curls on the side.

Step 4
4

Note: Nutritional analysis is per serving; Cholesterol data not available.

Ingredients

 4 portabella mushrooms, stems removed
 1 tablespoon extra-virgin olive oil
 2 cups flat-leaf parsley leaves
 1 1/2 teaspoons good-quality balsamic vinegar
  Coarse sea salt or kosher salt
  Parmesan curls (use a vegetable peeler)

Directions

Step 1
1

Preheat oven to 250°. Brush mushrooms with 1 tsp. olive oil and put, top side down, on a baking sheet. Bake until shrunken slightly, about 30 minutes.

Step 2
2

In a medium bowl, toss parsley leaves with 1 tsp. oil and 1/2 tsp. vinegar. Add coarse salt to taste.

Step 3
3

To serve, divide salad among four plates. Slice portabellas and arrange on salad. Drizzle with remaining olive oil and vinegar. Sprinkle with salt and add parmesan curls on the side.

Step 4
4

Note: Nutritional analysis is per serving; Cholesterol data not available.

Slow-Roasted Portabellas on Parsley Salad