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Roasted Portabellas with Mediterranean Salad
Roasted Portabellas with Mediterranean Salad
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Prep Time:
10 minutes
Total Time:
13 minutes
Tangy portabella mushroom salad, ready in minutes. Thanks, Reynolds!
Ingredients:
  • 1 Reynolds® Oven Bag, Large Size
  • 1 tablespoon flour
  • 2 tablespoons bottled balsamic vinaigrette dressing
  • 2 packages (6 oz. each) sliced portabella mushrooms
  • 1/2 red onion, cut into 1/2-inch strips
  • 1 pkg. (8 oz.) Mediterranean salad mix (escarole, leaf, radicchio, endive)
  • 1 cup julienne or matchstix carrots
  • 1 small red pepper pieces, cut into 1/2 inch cubes
  • 1/2 cup pitted kalamata olives, chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup balsamic vinaigrette salad dressing
Instructions:
  • Preheat your oven to 400°F, then place the Reynolds® Oven Bag in a 13x9x2-inch baking pan.
  • Combine flour and balsamic dressing in the oven bag, then gently mix the ingredients by squeezing the bag. Add mushrooms and onions, and coat them with the dressing by turning the bag several times.
  • Secure bag with a nylon tie, then cut six 1/2-inch slits in the top of the bag and tuck the ends into the pan.
  • While the mushrooms are baking, toss the salad ingredients in a large bowl until well combined. Bake for 10 minutes or until mushrooms are tender when pierced with a fork.
  • Take the mushrooms out of the oven and gently cut open the bag. Allow them to cool for a bit. Plate them with the salad and drizzle extra balsamic vinaigrette over the mushrooms and salad, if desired.

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