Blue Cheese and Portobello Mushroom Salad Recipe

Blue Cheese and Portobello Mushroom Salad is a bold salad, both in its flavors and in its visual presentation. I like serving it with lightly toasted bread drizzled with olive oil. You can also serve it on a bed of salad greens.

You can buy roasted red bell pepper already roasted in a jar, or for a richer flavor, roast your own.

Blue Cheese and Portobello Mushroom Salad Serves 2

• 2 large portobello mushrooms (about 6 oz)
• 1 roasted red bell pepper
• 1 Tbsp water
• 1 Tbsp olive oil
• 2 Tbsp crumbled blue cheese
• 1 Tbsp finely chopped parsley

In a food processor, puree roasted red pepper with water and olive oil until smooth, about 30 seconds. Season with salt to taste.

Slice mushrooms into 1/2" wide strips. In a pan with a light drizzle of olive oil, saute over medium heat until soft, about 7 minutes. Season with a pinch of salt.

Plate mushrooms on a serving platter. Drizzle roasted red pepper puree on top. Garnish with crumbles of blue cheese and parsley.

Recipe by Jennifer Meier

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