Title: Pan Seared Portabella Salad
Categories: None
Yield: 2 Servings

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

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" on Mar
28, 1998