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Roasted Portabellas with Mediterranean Salad

Betty Crocker Kitchens
Updated Dec 11, 2012
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Meaty portabella mushrooms meet up with a tangy salad in this quick dish that is ready to eat in minutes. Recipe courtesy of Reynolds.

Roasted Portabellas with Mediterranean Salad

  • Prep Time 10 min
  • Total 13 min
  • Servings 4
  • Ingredients 11
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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

Salad:

  • 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

  • Step 
    1
    Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch baking pan.
  • Step 
    2
    Add flour and balsamic dressing to oven bag; gently squeeze bag to blend ingredients. Add mushrooms and onions; turn bag several times to coat vegetables with dressing.
  • Step 
    3
    Close bag with nylon tie. Cut six 1/2-inch slits in neck of bag. Tuck ends of bag in pan.
  • Step 
    4
    Bake 10 minutes or until mushrooms are tender when pierced with a fork. COMBINE salad ingredients in a large bowl while mushrooms are baking.
  • Step 
    5
    Remove mushrooms from oven and carefully cut open bag. Let cool slightly. Serve on plate with salad; drizzle additional balsamic vinaigrette dressing over mushrooms and salad, if desired.

Nutrition

Nutrition Facts are not available for this recipe

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