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Slow-Roasted Portabellas on Parsley Salad





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.

Slow-Roasted Portabellas on Parsley Salad




Leigh Beisch
 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)
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 70Calories from Fat 49
% Daily Value *
Total Fat 3.8g6%

Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 19mg1%
Total Carbohydrate 7.9g3%

Dietary Fiber 3g12%
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.