Mushroom Salad in Cheese Crisps

Name: Mushroom Salad in Cheese Crisps
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 45 grams baby spinach leaves; 149 grams halved cherry tomatoes; 59 milliliters Italian dressing; 128 grams whole mushrooms; 128 grams whole mushrooms; 198 grams shredded Parmesan, Romano, and Asiago cheese blend; 53 grams thinly sliced red onion

Mushroom Salad in Cheese Crisps could be just the gluten free, lacto ovo vegetarian, and primal recipe you've been looking for. For $1.68 per serving, you get a main course that serves 4. One portion of this dish contains about 20g of protein, 16g of fat, and a total of 251 calories. If you have mushrooms, parmesan, dressing, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes. Users who liked this recipe also liked Tomato Salad with Cheese Crisps, Dubliner Cheese & Cayenne Crisps with Golden Beet & Basil Salad, and Cook the Book: Roasted Beet Salad with Walnut Dressing and Cheese Crisps.

Instructions

Watch how to make this recipe.

Preheat oven to 425 degrees F.

Equipment you will use

Oven

Spray a baking sheet with olive oil non-stick cooking spray. Line baking sheet with parchment paper, and then spray paper with cooking spray.

Ingredients you will need

Cooking Spray

Olive Oil

Equipment you will use

Baking Paper

Baking Sheet

Place 1/2 cup shredded cheese on half of the baking sheet and shape into circle about 5 inches in diameter. Form a second circle on other half of baking sheet. (Try using a frozen whipped topping plastic top as a pattern for shaping the cheese crisps.)

Ingredients you will need

Cheese

Whipped Topping

Chips

Equipment you will use

Baking Sheet

Bake for about 5 minutes, or until cheese is golden around edges. Using a wide spatula, carefully turn cheese rounds over.

Ingredients you will need

Cheese

Equipment you will use

Oven

Spatula

Bake for about 2 minutes longer, or until deep golden color around edges and set in center. Using the spatula, carefully remove rounds and drape them over a large rolling pin suspended like a bridge between 2 tall cans to shape.

Equipment you will use

Rolling Pin

Oven

Spatula

Let cool while shaped over rolling pin. Repeat with remaining cheese to make 2 more circles.

Ingredients you will need

Cheese

Equipment you will use

Rolling Pin

In a medium bowl, combine mushrooms, tomatoes, spinach, and onion.

Ingredients you will need

Mushrooms

Tomato

Spinach

Onion

Equipment you will use

Bowl

Add dressing and toss to combine. To serve, place a cheese crisp on each of 4 salad plates and then top with a spoonful of salad.

Ingredients you will need

Cheese

Equipment

Ingredients

Servings:

45grams

baby spinach leaves 149grams

halved cherry tomatoes 59milliliters

Italian dressing 128grams

whole mushrooms 128grams

whole mushrooms 198grams

shredded Parmesan, Romano, and Asiago cheese blend 53grams

thinly sliced red onion

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Paul Dolan Vineyards Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Paul Dolan Vineyards Chardonnay Wine

Sourced from the low-lying valleys surrounding the Russian River, an area renowned for producing rich and focused wines, Paul Dolan Vineyards Chardonnay is an exquisitely balanced wine with flavors of ripe pear, crisp apple and a creamy vanilla-spice.