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Wash and dry the fresh produce. (Skip the spring mix if it came pre-washed.)
In a medium bowl, prepare the dressing by whisking together oil, vinegar, Dijon, salt, and pepper.
Remove the stems of the mushrooms and carefully scrape out the gills using a spoon.
Toss mushrooms in the dressing, making sure both sides are well coated; leave the mushrooms in the dressing to marinate and set aside.
Preheat oven to broil and position rack under the broiler.
Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.
Slice the tomato.
Grate the cheese.
Remove mushrooms from the dressing, shaking off excess; transfer mushrooms, stem side down, to a baking sheet lined with aluminum foil. (Reserve remaining dressing for the salad.)
Place mushrooms under the broiler and cook until tender, 2-3 minutes per side.
Remove mushrooms from oven and pour off any excess moisture. Place mushrooms back on the sheet pan, stem side up, and fill with tomato slices and cheese. Return to the broiler until cheese is melted and starting to turn golden, 1-2 minutes.
Add spring mix, sliced almonds, and half the basil to the bowl with the remaining dressing, toss to combine.
To serve, divide salad and broiled mushrooms between plates and garnish with remaining basil. Enjoy!
Wash and dry the fresh produce. (Skip the spring mix if it came pre-washed.)
In a medium bowl, prepare the dressing by whisking together oil, vinegar, Dijon, salt, and pepper.
Remove the stems of the mushrooms and carefully scrape out the gills using a spoon.
Toss mushrooms in the dressing, making sure both sides are well coated; leave the mushrooms in the dressing to marinate and set aside.
Preheat oven to broil and position rack under the broiler.
Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.
Slice the tomato.
Grate the cheese.
Remove mushrooms from the dressing, shaking off excess; transfer mushrooms, stem side down, to a baking sheet lined with aluminum foil. (Reserve remaining dressing for the salad.)
Place mushrooms under the broiler and cook until tender, 2-3 minutes per side.
Remove mushrooms from oven and pour off any excess moisture. Place mushrooms back on the sheet pan, stem side up, and fill with tomato slices and cheese. Return to the broiler until cheese is melted and starting to turn golden, 1-2 minutes.
Add spring mix, sliced almonds, and half the basil to the bowl with the remaining dressing, toss to combine.
To serve, divide salad and broiled mushrooms between plates and garnish with remaining basil. Enjoy!