Recipe - Pan Seared Portabella Salad

4 cup Romaine lettuce leaves torn
in bitesized pieces
One fourth cup Thinly cut or sliced up red onion
One fourth cup Sliced Greekstyle olives
One fourth cup Crumbled feta cheese
3 tablespoon Olive oil
2 tablespoon Lemon juice
1 teaspoon Minced garlic
One fourth teaspoon Salt
1/8 teaspoon Ground black pepper
6 ounce (2 medium) Monterey
Portabella Mushrooms

In a large salad bowl place lettuce, onion, olives and feta cheese; set
aside. In a glass measuring cup, combine 2 tablespoons of the olive oil,
the lemon juice, garlic, salt and pepper; set aside. Remove stems from
mushroom caps; coarsely chop stems (makes about Three fourths cup). Cut caps in
quarters, then into 1/4inch thick slices (makes about 3 cups). In a large
skillet, heat remaining 1 tablespoon oil; add chopped mushroom stems and
cut or sliced up caps. Cook, stirring frequently until browned, about 4 minutes; cool
slightly. Add mushrooms and reserved olive oil mixture to salad greens;
toss gently. Serve immediately. Makes 2 servings.

Recipe by: Monterey Mushrooms "Mushroom Your Monday" Recipe Booklet

Posted to MCRecipe Digest by "Joyce Bennis" Joyce_B@email.msn.com on Mar
28, 1998