Portabella Bacon Lettuce Tomato Salad

• From: Mushroom Council

Ingredients

• 4 slices bacon, halved

• 4 large fresh portabella mushrooms, stems removed

• 1 Tbs olive oil

• 1 tsp dried basil

• 1/4 tsp salt

• 1/4 tsp pepper

• 4 Tbs crumbled goat cheese

• 1 large tomato, sliced into 4 thick slices

• 2 cups mixed greens (romaine, arugula, baby spinach)

• 1/4 cup red onion, slivered

• 2 Tbs balsamic vinaigrette

• chopped fresh basil (optional, garnish)

A meal in itself! Mushrooms baked with basil and goat cheese are served with crispy bacon and fresh mixed greens.

Directions

• Place bacon in single layer on one end of large rimmed baking sheet. Bake at 425° F for 3 minutes. Meanwhile brush both sides of mushrooms with oil. Remove baking sheet and place mushrooms stem side down on other end of baking sheet. Bake for 4 minutes. Then remove baking sheet again and turn mushrooms over stem side up. Sprinkle evenly with basil, salt and pepper. Top each mushroom with 1 tbsp of goat cheese and a slice of tomato. Return to all to oven for 4-5 minutes longer or until mushrooms are soft and bacon is cooked. Meanwhile, toss greens and red onion with vinaigrette.
• Drain bacon on paper towels. Place mushrooms on individual salad plates. Top each with 2 slices of bacon. Spoon salad mixture on top. Sprinkle with fresh basil, if desired and serve while warm.