Ingredients

  • 1/2 tsp agave nectar or honey
  • 1 1/2 tbsp balsamic vinegar
  • 12 oz. crimini (Baby Bella) mushrooms, quartered
  • 1/2 tsp Dijon mustard
  • 1/4 tsp crushed dried rosemary
  • 2 garlic cloves, minced
  • 1/8 tsp ground pepper
  • 1 tbsp extra-virgin olive oil
  • 1/4 cup pecans, chopped and toasted
  • 2 1/2 cups shredded romaine lettuce
  • 1/2 tsp crushed rosemary
  • 1/8 tsp salt
  • Pinch of salt and pepper

Ready In 30 Minutes

Servings: 2

Cooking Instructions

Step 1

  • Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.In a medium bowl, toss the mushrooms with the olive oil until coated.
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Step 2

  • Add the garlic, rosemary, salt and pepper and toss coat.
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Step 3

  • Spread the mushrooms evenly on the prepared baking sheet.
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Step 4

  • Bake until the mushrooms are brown on the bottom side, about 15 minutes. Turn the mushrooms and bake for an additional 5 minutes.
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  • Length: 20 minutes

Step 5

  • Place the romaine lettuce in a large bowl and combine with the roasted mushrooms, toasted pecans and dressing. Toss to coat and divide between 2 plates.
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Step 6

  • Serve. In a small bowl, whisk together the balsamic vinegar, mustard, agave (or honey), rosemary, salt and pepper. Slowly whisk in the olive oil until combined.
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