Contents of your meal kit:
portobello mushrooms
onion & bell pepper mix
dried oregano
white beans
kalamata olives
tomatoes
feta
tuscan vinaigrette base
baby romaine mix
parsley
Equipment needed: foil-lined baking sheet (see note), salad bowl
Finishing steps:
- Preheat oven to 425. Using a damp paper towel, wipe mushrooms of any dirt. Remove stem from the mushrooms, scrape out the dark gills using a small spoon, and rub all sides with olive oil, salt & pepper. Place stem-side up on one side of a foil-lined baking sheet. Slice bell peppers into ½-inch strips. Combine peppers & onions and spread in an even layer on the other side of the baking sheet. Drizzle with olive oil, and season with dried oregano, salt & pepper. Roast 10-15 minutes, or until tender.
- Meanwhile, rinse and drain beans. Roughly chop kalamata olives. Cut tomatoes in half.
- Once the peppers & onions are tender, remove from the oven and transfer to a cutting board. Roughly chop and toss on the board with the white beans and olives. Fill mushrooms with the vegetable and bean mix. Crumble feta over the top and return the baking sheet to the oven for another 5 minutes to warm the beans through.
- Meanwhile, pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens and tomatoes. Toss gently, season with salt & pepper to taste.
- Divide mediterranean stuffed portobellos between plates and sprinkle parsley over the top. Enjoy the salad on the side.
Notes: If you are making 4 or 6 portions, you may find you need to use two baking sheets.