Roasted Portabellas with Mediterranean Salad Recipe
Meaty portabella mushrooms meet up with a tangy salad in this quick dish that is ready to eat in minutes. Recipe courtesy of Reynolds.
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Cooking tools:
- Oven bag
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
Ingredients
- 1 Reynolds® Oven Bag, Large Size
- 1 tablespoon flour
- 2 tablespoons bottled balsamic vinaigrette dressing
- 2 packages (6 oz. each) sliced portabella mushrooms
- 1/2 red onion, cut into 1/2-inch strips
- 1 pkg. (8 oz.) Mediterranean salad mix (escarole, leaf, radicchio, endive)
- 1 cup julienne or matchstix carrots
- 1 small red pepper pieces, cut into 1/2 inch cubes
- 1/2 cup pitted kalamata olives, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup balsamic vinaigrette salad dressing
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