Roasted Portabella Mushroom Salad

ingredients

• 4 portabella mushrooms- stems removed
• 1/4 cup blue cheese dressing
• 1/4 cup caramelized onions
• 4 slices mozzarella cheese
• 4 cups spring salad mix
• 1/4 cups Parmesan cheese
• Stonewall Kitchen’s Roasted Garlic Vinaigrette
• 1/2 cup pecans
• 1 cup sugar
• 1/2 cup water

directions

To prepare Candied Pecans:

1. Bring water and sugar to a boil and reduce to golden brown syrup.
2. Add pecans, salt and pepper to coat. Pour out to cool on sheet pan.

1. Place mushrooms upside down on baking sheet, season with salt and pepper, and heat in 350 degree F oven for 10 minutes.
2. Top heated mushrooms with caramelized onions, blue cheese, and sliced mozzarella cheese and heat to melted.
3. Toss spring greens with Parmesan cheeses and Stonewall Kitchen Roasted Garlic Vinaigrette to taste.
4. Serve warm mushrooms over spring greens, and garnish with candied pecans.

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Roasted Garlic Vinaigrette Item: 141101 $6.95