Insalata di Portobello, Ricotta e Pomodori al forno

(FreshPortobello mushrooms, Ricotta cheese and roasted tomatoes salad)


  • 1/2 cup olive oil
  • 3 tablespoons freshlemon juice
  • 1 1/2 teaspoonsDijon mustard
  • salt and pepper

Place Portobellomushrooms on grill and the tomatoes cut in 4 in the oven. Once the mushroomsand the tomatoes are cooked let those cool before you use those.Place lettuce, roasted tomatoes, sliced grilled portobello mushrooms andricotta cheese in a large bowl. Add lemon vinaigrette and toss. place it in aplate and garnish it with fresh parsley.

close video ad
Unmutetoggle ad audio on off