Saturday, September 3, 2011

Portobello Mushroom Salad



This is such an amazing salad.
First I sauteed the Portobello Mushrooms in butter, olive oil, garlic, salt, pepper and white balsamic vinegar.
While the giant mushroom was sauteing, I cut up some Romaine, Tomato and Avocado, tossed it with olive oil and white vinegar. Goat cheese and capers add the final touch with the mushrooms fitting snugly on the side.

The mushrooms are an amazing stand in for meat. You'll never miss it.

Have an awesome Saturday.

Bon App├ętit!





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