(NC) – The favorite combination of bacon, lettuce and tomato tops baked portabella mushrooms instead of bread for a light lunch.
Ingredients
- 4 slices bacon halved
- 4 large portabella Mushrooms fresh 340g, stems removed
- 1 tbsp olive oil 15 mL
- 1 tsp dried basil 5 mL
- 1/4 tsp Each salt and pepper 1 mL
- 4 tbsp Chevre cheese crumbled 60 mL
- 1 large slices tomato sliced into 4 thick1
- 2 cups mixed greens (mesculin, arugula, baby spinach) 500 mL
- 1/4 cup red onion slivered 50 mL
- 2 tbsp balsamic vinaigrette 25 mL
- Garnish: chopped fresh basil optional
Instructions
- Place bacon in single layer on one end of large rimmed baking sheet. Bake at 425 F (220 C) 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 (15 mL) 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.
Notes
Tips:
For ease of clean up, line baking sheet with parchment paper.
Substitute 8 thin slices of pancetta for the 4 slices of bacon. It cooks faster so just bake it with the mushrooms for about 6-8 minutes or until crisp. Pancetta is Italian bacon that is not smoked and is available in the deli section of the grocery store.
For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.
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