ROASTED PORTABELLAS WITH MEDITERRANEAN SALAD

Roasted Portabellas with Mediterranean Salad image

Provided by By Betty Crocker Kitchens

Time 13m

Yield 4

Number Of Ingredients 11

1 Reynolds® Oven Bag, Large Size
1 tablespoon flour
2 tablespoons bottled balsamic vinaigrette dressing
2 packages (6 oz. each) sliced portabella mushrooms
1/2 red onion, cut into 1/2-inch strips
1 pkg. (8 oz.) Mediterranean salad mix (escarole, leaf, radicchio, endive)
1 cup julienne or matchstix carrots
1 small red pepper pieces, cut into 1/2 inch cubes
1/2 cup pitted kalamata olives, chopped
1/2 cup crumbled feta cheese
1/4 cup balsamic vinaigrette salad dressing

Steps:

Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch baking pan.
Add flour and balsamic dressing to oven bag; gently squeeze bag to blend ingredients. Add mushrooms and onions; turn bag several times to coat vegetables with dressing.
Close bag with nylon tie. Cut six 1/2-inch slits in neck of bag. Tuck ends of bag in pan.
Bake 10 minutes or until mushrooms are tender when pierced with a fork. COMBINE salad ingredients in a large bowl while mushrooms are baking.
Remove mushrooms from oven and carefully cut open bag. Let cool slightly. Serve on plate with salad; drizzle additional balsamic vinaigrette dressing over mushrooms and salad, if desired.

Nutrition Facts : ServingSize 1 Serving