Serve this dish as a side to grilled meat or fish or even just as a snack, this roasted mushroom salad has the extra flavors of bell peppers, garlic and onions to pair with the mushrooms.

 

Ingredients

• 1 tablespoon canola oil
• 1 pound button mushrooms, brushed, trimmed and quartered
• 1 cup sweet onion, thinly sliced
• 1 cup red bell pepper, diced
• 1 clove garlic, minced
• 1 tablespoon red wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 8 cups mixed salad greens
• 2 tablespoons minced chives

 

Directions

1. Heat oil in large non-stick skillet over medium high heat. Add mushrooms in a single layer and cook, without stirring, about 5 minutes or until mushrooms become red-brown on one side. If pan is not large enough hold mushrooms without crowding, to this step in two batches. Do not add additional oil to the pan between batches. After browning the first side of the second batch continue with step 2.
2. Turn mushrooms, add onion, red bell pepper and garlic. Cook 5 minutes or until onion softens.
3. Remove from heat. Stir in vinegar, sugar, salt and pepper. Stir gently until sugar dissolves.
4. Sere mushrooms on top of greens sprinkled with chives.

 

Serves 6

 

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.