Slow-Roasted Portabellas On Parsley Salad

1. 1

   Preheat oven to 250u00b0. Brush mushrooms with 1 tsp. olive oil and put, top side down, on a baking sheet. Bake until shrunken slightly, about 30 minutes.

2. 2

   In a medium bowl, toss parsley leaves with 1 tsp. oil and 1/2 tsp. vinegar. Add coarse salt to taste.

3. 3

   To serve, divide salad among four plates. Slice portabellas and arrange on salad. Drizzle with remaining olive oil and vinegar. Sprinkle with salt and add parmesan curls on the side.

4. 4

   Note: Nutritional analysis is per serving; Cholesterol data not available.

* Per serving · 4 servings · Values may vary.

No additional tips available.