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vixenbabe
Classy Skank
8 large portobello mushrooms0 CLEANED WELL
1/3 Cup Balsamic Vinegar
2 T. Dijon Mustard
Dash of salt and pepper
2/3 Cup Virgin Olive Oil
3 garlic cloves, minced
1 1/2 T. minced fresh rosemary
1 1/2 T. minced fresh thyme leaves
2 bunches arugula or another green of chice, trmimed, washed and dried
1/4 Cup Fresh parsley
Remove stems from the portobello 'shrooms. Arrange in a large baking dish. In a bowl whisk 2-gether the vinegar,mustard,salt and pepper. Gradullay whisk in the olive oil until the vinaigrette is emulsified. Whisk in the garlic, rosemary and thyme. Pour the vinaigrette over the mushrooms and allow to marinate at room temp. for 20 - 30 minutes. Roast the mushrooms in a pre-heated oven at 400 degrees for about 20 minutes or under tender. Allow the mushrooms to cool at room temp. Arrange greens on a platter. Cut mushrooms into 1/2 inch slices. Drizzle with the reserved vinagrette. Sprinkle the sliced mushrooms w/ chopped parsley.
YUMMY SIDE DISH AND EASY TO MAKE!
ENJOY AND GOOD EATIN!
1/3 Cup Balsamic Vinegar
2 T. Dijon Mustard
Dash of salt and pepper
2/3 Cup Virgin Olive Oil
3 garlic cloves, minced
1 1/2 T. minced fresh rosemary
1 1/2 T. minced fresh thyme leaves
2 bunches arugula or another green of chice, trmimed, washed and dried
1/4 Cup Fresh parsley
Remove stems from the portobello 'shrooms. Arrange in a large baking dish. In a bowl whisk 2-gether the vinegar,mustard,salt and pepper. Gradullay whisk in the olive oil until the vinaigrette is emulsified. Whisk in the garlic, rosemary and thyme. Pour the vinaigrette over the mushrooms and allow to marinate at room temp. for 20 - 30 minutes. Roast the mushrooms in a pre-heated oven at 400 degrees for about 20 minutes or under tender. Allow the mushrooms to cool at room temp. Arrange greens on a platter. Cut mushrooms into 1/2 inch slices. Drizzle with the reserved vinagrette. Sprinkle the sliced mushrooms w/ chopped parsley.
YUMMY SIDE DISH AND EASY TO MAKE!
ENJOY AND GOOD EATIN!
