Roast Marjorma Mushrooom Salad With Parmesan Recipe
Servings: 4
Ingredients
- 4 x very large flat field mushrooms wiped of dirt and with their stems trimmed
- Â Â sea salt and black pepper
- Â Â bunch marjoram leaves pulled from stems
- 60 gm soft butter
- 3 clv garlic crushed
- 4 x handfuls young salad leaves
- Â Â shavings of parmesan fresh from a block to serve
- Â Â virgin extra virgin olive oil
- Â Â balsamic vinegar
Directions
- Preheat the oven to 190C(375F/ Gas Mark 5.
- Place the mushrooms in a roasting tray gill side up. then scatter with sea salt and pepper and shower with half the majoram leaves.
- Next mix the butter with the garlic and using your fingers spread it over the mushrooms.
- Roast in the oven for about 10 min. Once cooked sprinkle with the remaining marjoram leaves and gently toss so which the heat wdlts the herbs.
- To serve place a mushroom on each plate and top with salad leaves and parmesan shavings.
- Finally dress with a dash of extra virgin olive oil and the merest splash of vinegar plus generous amounts of salt and pepper.
- If you want to turn this into a light lunch add in a few more mushrooms and serve on toast.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 23g | |
| Recipe makes 4 servings | |
| Calories 129 | |
| Calories from Fat 111 | 86% |
| Total Fat 12.66g | 16% |
| Saturated Fat 7.74g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 92mg | 4% |
| Potassium 115mg | 3% |
| Total Carbs 4.77g | 1% |
| Dietary Fiber 2.8g | 9% |
| Sugars 0.31g | 0% |
| Protein 1.11g | 2% |
