Herbed Portobello Mushroom Salad

🥘 Ingredients

• baby lettuce
  4 c
• bell pepper
  1 pieces
• black pepper
  1 tsp
• cooking oil
  1 tbsp
• croutons
  1 c
• italian dressing
  2 tbsp
• italian seasoning
  ¾ tsp
• mayonnaise
  1 tbsp
• mini cucumber
  2 pieces
• olive oil
  2 tbsp
• parmesan cheese
  2 tbsp
• portobello mushrooms
  2 pieces
• salt
  1 tsp
• tomato
  1 pieces

🍳 Cookware

• baking sheet
• large bowl
• small bowl

1. 

   1

   Preheat oven to 425 degrees. Wash and dry produce. Using the tip of a spoon, remove and discard black gills from undersides of portobello mushrooms ; trim any large stems if necessary. Halve, core, and slice bell pepper into ½-inch-thick strips.

   portobello mushrooms: 2 pieces, bell pepper: 1 pieces
2. 

   2

   Drizzle both sides of each mushroom with cooking oil ; rub to evenly coat. Season all over with ¾ tsp italian seasoning , salt , and black pepper . Place mushrooms, gill sides down, on one side of a baking sheet . Toss bell pepper on empty side with a large drizzle of olive oil and remaining italian seasoning. Season generously with salt and pepper. Roast on top rack until veggies are tender ⏱️ 15 minutes . If mushrooms are done before pepper, remove mushrooms from sheet and continue roasting pepper. Transfer veggies to a plate to cool slightly. Place plate in refrigerator to cool more quickly.

   cooking oil: 1 tbsp, italian seasoning: ¾ tsp, salt: 1 tsp, black pepper: 1 tsp, olive oil: 2 tbsp
3. 

   3

   While veggies roast, thinly slice mini cucumber into rounds. Dice tomato into ½-inch pieces. Trim and discard root end from baby lettuce ; chop leaves into bite-size pieces. Transfer chopped lettuce to a large bowl .

   mini cucumber: 2 pieces, tomato: 1 pieces, baby lettuce: 4 c
4. 

   4

   In a small bowl , toss cucumber and tomato with italian dressing . Set aside to marinate, tossing occasionally.

   italian dressing: 2 tbsp
5. 

   5

   Once roasted veggies have cooled slightly, slice mushrooms into ½-inch-thick strips. Add cucumber and tomato to bowl with lettuce, leaving marinade behind. Use a slotted spoon for easy transfer. To bowl with marinade, add mayonnaise and 1 TBSP olive oil; whisk to combine. Season with salt and pepper if desired. To bowl with salad, add half the bell pepper and as much dressing as you like. Toss to coat.

   mayonnaise: 1 tbsp
6. 

   6

   Divide salad between plates. Top with mushrooms, remaining bell pepper, parmesan cheese , and croutons . Serve.

   parmesan cheese: 2 tbsp, croutons: 1 c