Herbed Portobello Mushroom Salad

🥘 Ingredients

• Italian dressing
  3 oz
• Italian seasoning
  1 tbsp
• Parmesan cheese
  ½ cup
• baby lettuce
  2 unit
• bell pepper
  2 unit
• black pepper
  1 tsp
• cooking oil
  1 tbsp
• croutons
  2 unit
• mayonnaise
  4 tbsp
• mini cucumber
  2 unit
• olive oil
  2 tbsp
• portobello mushrooms
  4 unit
• salt
  1 tsp
• tomato
  2 unit

🍳 Cookware

• baking sheet
• large bowl
• small bowl
• medium bowl
• slotted spoon

1. 

   1

   Wash and dry produce. Adjust rack to top position and preheat oven to 425 degrees. 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: 4 unit, bell pepper: 2 unit
2. 

   2

   Drizzle both sides of each mushroom with cooking oil ; rub to evenly coat. Season all over with ¾ tsp Italian seasoning (1½ tsp for 4 servings), salt , and black pepper . Place mushrooms, gill sides down, on one side of baking sheet . Toss bell pepper on empty side with a large drizzle of oil and ¾ tsp Italian seasoning (remaining for 4). Season generously with salt and pepper. Roast on top rack until veggies are tender, 14-16 minutes ( ⏱️ 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 the refrigerator to cool more quickly.

   cooking oil: 1 tbsp, Italian seasoning: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
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 until you have about 4 loose cups (8 cups for 4 servings). Transfer chopped lettuce to large bowl .

   mini cucumber: 2 unit, tomato: 2 unit, baby lettuce: 2 unit
4. 

   4

   In small bowl (use medium bowl for 4 servings), toss cucumber and tomato with Italian dressing . Set aside to marinate, tossing occasionally.

   Italian dressing: 3 oz
5. 

   5

   Once cooled slightly, slice mushrooms into ½-inch-thick strips. Add cucumber and tomato to the bowl with lettuce, leaving marinade behind. Use slotted spoon for easy transfer. To the bowl with marinade, add mayonnaise and 1 TBSP olive oil (2 TBSP for 4 servings); whisk to combine. Season with salt and pepper if desired. Add half the bell pepper and as much dressing as you like to the salad bowl. Toss to coat.

   mayonnaise: 4 tbsp, olive oil: 2 tbsp
6. 

   6

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

   Parmesan cheese: ½ cup, croutons: 2 unit