Portobello Mushroom Salad

Name: Portobello Mushroom Salad
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 4 ribs celery and their green tops, thinly sliced on an angle; 4 servings Coarse salt and black pepper; 1 Handful flat-leaf parsley, picked of stems but left whole; 1 lemon (Heads up: youll need lemon zest for the pesto later, so zest and reserve before you cut this lemon to juice it for this salad.); 3 Tbsps extra-virgin olive oil, eyeball it; 2 handfuls A couple of shaved Parmiginao-Reggiano; 4 portobello mushroom caps, wiped clean and very thinly sliced

Portobello Mushroom Salad is a gluten free and primal recipe with 4 servings. This hor d'oeuvre has 120 calories, 2g of protein, and 11g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires a couple of parmiginao-reggiano, portobello mushroom caps, olive oil, and lemon zest. From preparation to the plate, this recipe takes roughly 10 minutes.

Instructions

Watch how to make this recipe.

Arrange the mushrooms and celery on a platter and scatter the parsley leaves around. Squeeze the lemon juice evenly over the platter then liberally drizzle the salad with extra-virgin olive oil, about 3 tablespoons. Season the salad with salt and lots of black pepper and toss with your finger tips to combine. Using a vegetable peeler, shave cheese and scatter a couple of handfuls Parmigiano-Reggiano over the salad.

Ingredients you will need

Extra Virgin Olive Oil