Mushroom Salad In Cheese Crisps |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a nice italian style salad served in baked cheese crisps shaped like taco shells. My husband loves this and asks for it often. I serve it with a simple meat (like the pan fried pork chops we had tonight) and it's a whole meal. Read more . Ingredients:
1 (7-ounce) container shredded parmesan, romano, and asiago cheese blend |
1 (4.5-ounce) jar whole mushrooms (i substituted a 6.5 oz (4 oz dry) can of sliced mushrooms this time) |
1 cup halved cherry or grape tomatoes |
1 1/2 cups baby spinach leaves, stems trimmed |
1/3 cup thinly sliced red onion |
1/4 cup italian dressing |
Directions:
1. Preheat oven to 425 degrees F,
2. Spray a baking sheet with olive oil non-stick cooking spray. Line baking sheet with parchment paper, and then spray paper with cooking spray. Place 1/2 cup shredded cheese on half of the baking sheet and shape into circle about 4 or 5 inches in diameter. Form a second circle on other half of baking sheet.
3. Bake for about 5 minutes, or until cheese is golden around edges.
4. Using a wide thin spatula (depending on the size of your circle you may need two) carefully turn cheese rounds over. Bake for about 2 minutes longer, or until golden color around edges and set in center. Using the spatula, carefully remove rounds and drape them over a large rolling pin suspended like a bridge between 2 tall cans to shape. (Like taco shells) Let cool while shaped over rolling pin. Repeat with remaining cheese to make 2 more circles.
5. In a medium bowl, combine mushrooms, tomatoes, spinach, and onion. Add dressing and toss to combine.
6. To serve, place a cheese crisp on each of 4 salad plates and then top with salad.
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