3 medium or large portobello mushroom caps
16 ounces mixed greens (arugula, baby spinach, frisee)
4 ounces goat cheese, crumbled
4 tsp extra virign olive oil
1 tsp garlic, chopped
1/2 cup walnuts
Newman's Own® Lite Raspberry Walnut Dressing
Salt and Pepper to taste
Slice mushroom caps lengthwise, about 1/4' thick. Wash and dry lettuces and place in large bowl. Set aside.
In large Teflon sauté pan over med-high heat add 2 tsps of olive oil. When the pan is very hot, add mushroom slices and cook about 3-4 minutes. Add walnuts, salt, and pepper (if needed, add another 2 teaspoons olive oil). Cook for another 3-4 minutes, adding the chopped garlic in the last minute of cooking.
Remove sauté pan from heat and add crumbled goat cheese to the mushroom and walnuts. Toss salad greens with salad dressing.
Spoon mushroom mixture over the salad greens. Season with cracked pepper and serve.
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