2 tablespoons of olive oil
1 cup of Portobello mushroom caps
1 cup of shiitake mushrooms sliced finely
Salt and black pepper to taste
1 tablespoon of balsamic vinegar
2 cherry tomatoes
1 slice of goat cheese (20g)
5 assorted green leaves
2 tablespoons of olive oil
1 cup of Portobello mushroom caps
1 cup of shiitake mushrooms sliced finely
Salt and black pepper to taste
1 tablespoon of balsamic vinegar
2 cherry tomatoes
1 slice of goat cheese (20g)
5 assorted green leaves
1
Heat the olive oil in a skillet and let it warm up
2
Add the mushrooms and season with salt
3
Fry until they're tender, then add the balsamic vinegar and stir
4
Reserve, keeping it warm
5
Preheat the oven to 400°F (200°C)
6
Slice the cherry tomatoes in half and fill each with a small piece of goat cheese
7
Place the filled tomato halves in the oven until the cheese is melted
8
Assemble the salad with the greens, place the warm mushrooms on top, and garnish with the cheesy tomato halves
9
Serve.
