Hot Stuffed Mushroom Salad
Ingredients
- 5 oz greens
- 12-16 oz baby bella mushrooms, stems removed
- ¼ cup balsamic vinegar
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp basil
- ¼ tsp oregano
- pinch black pepper
- 4-6 oz fresh mozzarella cheese
Dressing:
- store-bought balsamic dressing (such as Vegi Toss)
Instructions
- Do ahead: In a Ziploc bag, combine mushrooms with balsamic vinegar, olive oil, and spices. Marinate for at least 1 hour or preferably overnight.
- Preheat oven to 350°F.
- Pour the contents of the Ziploc bag into a baking pan. Turn mushrooms so the cavity is facing up. Slice mozzarella and place a piece of cheese inside the cavity of each mushroom (it should be big enough to fill up the entire mushroom).
- Bake for about 20 minutes, until mushrooms are cooked and cheese is melted.
- Serve mushrooms on top of greens and drizzle with balsamic dressing when serving. You can make the balsamic dressing featured here.
