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Prep Time
8 mins
Total Time
30 mins
Serves
8

Ingredients

1/4 cup
olive oil
60 mL
1/4 cup
balsamic vinegar
60 mL
1 tsp
chopped thyme
5 mL
4
portabella caps, brushed clean, stems removed
1 cup
halved grape tomatoes
250 mL
4 cups
baby spinach
1 L
1/2 cups
shaved Parmesan cheese
125 mL
1/8 tsp
each salt and pepper
0.5 mL

Method

Step 1
In a bowl, whisk together 3 tbsp (45 mL) olive oil with the vinegar and thyme. Turn the mushrooms in the marinade to coat, cover and set aside (this can be done a few hours ahead).
Step 2
Preheat oven to 400°F (200°C). Place the mushrooms on one side of a parchment paper-lined baking sheet. Toss tomatoes in the remaining marinade and pour onto the other end of the baking sheet. Roast in centre of oven for 12 min. Let cool slightly before slicing mushrooms in half. Reserve the juices from the baking sheet.
Step 3
In a mixing bowl, toss the spinach and Parmesan with the remaining olive oil and salt and pepper. Spread spinach mixture on a serving platter and top with roasted mushrooms and tomatoes. Just before serving, drizzle reserved juices overtop.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics

30 Minutes or Less Potluck Salad

Nutritional Facts Per Serving

Nutrition Description:
1/8 of the recipe
Calories:
130
Fat:
9 g
Carbs:
6 g
Fibre:
2 g
Cholesterol:
5 mg
Protein:
5 g
Sodium:
190 mg