Smothered Green Salad

Smothered Green Salad


  • 1 jar of your favorite tomato sauce (I like Trader Joe’s organic low sodium marinara)
  • 3-4 medium or 2-3 large Portobello mushrooms
  • 1 bag of organic spring greens
  • Good balsamic vinegar
  • Olive oil
  • 1 clove fresh garlic
  • Salt and pepper
  • Italian herb combo (usually has oregano, rosemary and parsley)
  • Vegan mozzarella cheese (optional)


  • Clean the portabellas – remove the stems and black gills. Use a soft mushroom brush to clean the tops (or wipe with a dry paper towel).
  • In a medium sized baking dish, coat with nonstick spray and then spoon a third of the sauce over the bottom.
  • Place the cleaned mushrooms in the dish gill side up and close together.
  • Spoon the remaining sauce into the mushrooms, coating the edges and sides as you fill.
  • Drizzle a 1/4 of a teaspoon or so of olive oil over the top of each mushroom.
    Bake, uncovered at 350 degrees for 30 - 35 mins.
  • Remove; check to be sure the mushrooms are tender enough.
  • Sprinkle about a ¼ cup vegan cheese on the top of each and return to oven for an additional 5-10 mins or until the cheese is melted (this is optional and they are just as good without the cheese).

For greens:

  • Combine 1 part olive oil to 2 parts vinegar (about a tablespoon of each).
  • Add 1 clove finely chopped garlic, a large pinch of salt and a few twists of fresh black pepper.
  • Whisk to combine. Add in about 3/4 a tsp of the Italian herbs and whisk again.
  • Taste to make sure everything is balanced and then toss with greens.
  • This is my mom’s homemade O & V dressing recipe and I put it on everything. It makes a great bread dip, too! A nice twist is lemon in place of the vinegar – but use about half as much.
  • Serve a mushroom with a large helping of the greens.
  • Spoon a bit of the sauce from the bottom of the pan over the mushroom when serving.

Makes 4 servings

Source: Vegetarian Recipe Swap Page

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