One of the things I most look forward to in the spring is coming home to mixed greens waiting for me in our garden. However, we’re lucky enough to have a great winter farmer’s market to supply us with local greens even in the cooler months, thanks to the magic of green houses. I recently found myself with a great collection of greens (courtesy of local growers Good Life Farms and Homestead Growers) that I couldn’t wait to find a delicious way to use.
This recipe hit the mark – I can’t think of much better than the savory goodness of roasted mushrooms! (And I used to hate the things – mushroom haters, please give this one a chance!). They were a perfect compliment to the tangy dressing and crisp greens. We used the manchego cheese we had on hand as a topping, but you could use any cheese you like (perhaps an aged gouda or cheddar).
The recipe is a great option for an easy yet elegant way to enjoy greens throughout the year. We’ll definitely be making this again…next time maybe with even more “local” greens straight from our backyard!
Mixed Green Salad with Roasted Portabellos
What You Need
4 portabello mushroom caps
8 cups mixed greens
Manchego cheese (or whatever you have on hand)
About 1/4 cup olive oil
Fresh ground pepper
What To Do
1 Preheat the oven to 425°F.
2 Slice the mushrooms. In a bowl, toss them with about 1/4 cup olive oil (enough to lightly coat them), kosher salt and fresh ground pepper.
3 Spread the mushrooms in a single layer on a baking sheet and roast for 15 minutes until golden brown, turning once.
4 Grate or slice the cheese. To serve, place the greens on a plate and top with warm mushrooms, cheese, vinaigrette, and salt and pepper.