I’m pretty excited, this is the first dish I’ve cooked & blogged about in my new place — and let me tell you the lighting here is SO much better for photos! I’m eeking over this whole new place thing still. Next week I’ll have a photo-tour of my new kitchen up for you guys! That way you can take a peak and see what some of my essentials are, what my fridge looks like when it’s stocked and what I keep on hand in my cabinets 🙂
But in the mean time — enjoy this new yummy side dish / light lunch. I love this dish. You can easily roast the mushrooms in the oven {like I’ve done here} or you can grill them when you’re making dinner!
And if you’re looking to make this more of a full-meal than a side dish, just add some chicken into the salad and boom, insta dinner! I like to serve 1 per person if it’s a side dish and if it’s lunch I like to serve 2 of them!
- 4 Portobello Mushrooms, Gills removed and cleaned
- Olive Oil
- Salt + Pepper
- Rosemary
- 1 Batch Paleo Mayo
- Juice of ½ small lemon
- ½ tsp. Oregano
- ¼ tsp Garlic Powder
- 1 Head of Romaine lettuce, washed & chopped
- Optional: 3 Tbsp Slivered Almonds
- For the Mushrooms:
- Preheat your oven to 375{F}
- Use a spoon to scrape the gills out of the inside of your mushrooms and then use a damp paper towel to wipe the tops of them.
- Place them on a baking tray {"bowl" side up}, drizzle a little olive oil on top of each and rub it around so it's evenly coated. Then sprinkle on a little bit of salt, pepper and rosemary.
- Bake in the oven for 25 minutes until roasted.
- For the Salad:
- Now this is what you want to do closer to when your mushrooms are all done -- I like to give myself 10 minutes or so to make this portion of it -- but if I'm hustling I can probably do it in 5 🙂
- Make your batch of mayo in a larger-than normal bowl so you can also toss your salad in it!
- Add in ½ a lemons worth of juice and mix it all up. Then add in your oregano, garlic powder, a little more salt and LOTS {and I mean lots} of freshly cracked pepper and mix that well.
- Add in your romaine lettucel and if adding in, your slivered almonds. Mix it all up, taste test for seasoning and adjust if needed.
- Now that your mushrooms are done place them on a plate {Whatever plate you're serving them on is probably best to eliminate any mess 🙂 }, and top it with your salad {as much or as little as you'd like} - depending on how much you add in depends on if you'll have extra salad or not, and in my book extra salad is never a bad thing! But for me the salad filled all four mushroom caps perfectly!!
Enjoy!
I just found your blog yesterday after searching for Paleo blogs – I’m so glad I did! This recipe looks simple and tasty!
I’m envious of your light and can’t wait to see more posts about your new digs!