Slow-Roasted Portabellas on Parsley Salad
Leigh Beisch
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)
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