Serves: 2
Total Calories: 304
Preheat oven to 500 degrees. Line a cookie sheet with aluminum foil and pour olive oil on it. Tilt the cookie sheet to coat with oil evenly. Slice mushrooms in half and then cut into 1/2-inch-wide strips. Toss mushrooms in olive oil on cookie tray, coating both sides. Cook about 20 minutes, turning them after 10. Remove from oven and let cool. Combine baby spinach, bell pepper, and portobello mush - rooms in salad bowl. Drizzle outer perimeter of salad with dressing. Toss gently. Taste to adjust dressing as necessary.
This Baby Spinach with Roasted Portobello Mushrooms and Red Bell Pepper recipe is from the Whole Foods Allergy Cookbook Cookbook. Download this Cookbook today.
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