Portobello Mushroom Salad

Votes: 1

Time: 10 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 147, total fat 12 G., saturated fats 2.5 G., proteins 5 G., carbohydrates 7 G., fiber 2 G., cholesterol 1 mg, sodium 100 mg, sugar 2 G.

Portobello mushrooms are a type of champignon, and champignons are known to be completely safe to eat raw and are perfect for fresh summer salads. Combine sliced mushrooms with celery and parsley, season with lemon juice and olive oil, and you'll have a delicious appetizer that can also be served as a side dish with grilled meats.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 portobello mushroom caps, puréed and sliced very thinly
4 celery stalks and their green tops, thinly sliced at an angle
A handful of parsley, leaves plucked from the stems
1 lemon
3 tbsp. l. olive oil
Coarse salt and black pepper
A couple of handfuls of shaved Parmesan

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place the mushrooms and celery on a platter and sprinkle with parsley leaves.
Squeeze lemon juice evenly over the salad, then drizzle the salad generously with extra virgin olive oil (approximately 3 tablespoons). Season with salt and pepper and toss with your fingertips. Sprinkle with shaved Parmesan.

Categories:

recipe / Calorie content of prepared meals / Picnic / Summer dishes / Main courses / Side dishes / Vegetables and mushrooms / Vegetable salads / Food Network - recipes