Warm Portobello Mushroom Salad

1. 1

   Heat a medium pan over high heat and add oil. Reduce heat to medium, add sliced mushrooms and vinegar and let them cook fully on one side for about 5 minutes, then flip. When mushrooms are nearly done, add walnuts, toss once and remove from heat. (If you overcook the walnuts, they will taste bitter.).

2. 2

   Divide spinach between two plates and top with mushroom and walnut mixture. add salt and pepper to taste.

3. 3

   Note: for a little extra protein, you can add sauteed shrimp or tofu.

* Per serving · 4 servings · Values may vary.

No additional tips available.