Roasted Mushroom & Romaine...Roasted Mushroom & Romaine Salad {Vegan}

The recipe Roasted Mushroom & Romaine Salad {Vegan} can be made in around 30 minutes. This recipe serves 2. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 218 calories, 6g of protein, and 16g of fat per serving. For $1.83 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 3564 people were impressed by this recipe. Plenty of people really liked this hor d'oeuvre. It is brought to you by Cookin Canuck. If you have agave nectar, salt, romaine lettuce, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is amazing. Users who liked this recipe also liked Grilled Romaine Salad with Bacon and Blue Cheese, Vegan Stuffed Portobello Mushroom over Quinoa, and Mushroom, roasted tomato and garlic pasta.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.In a medium bowl, toss the mushrooms with the olive oil until coated.

2. 02

   Add the garlic, rosemary, salt and pepper and toss coat.

3. 03

   Spread the mushrooms evenly on the prepared baking sheet.

4. 04

   Bake until the mushrooms are brown on the bottom side, about 15 minutes. Turn the mushrooms and bake for an additional 5 minutes.

5. 05

   Place the romaine lettuce in a large bowl and combine with the roasted mushrooms, toasted pecans and dressing. Toss to coat and divide between 2 plates.

6. 06

   Serve. In a small bowl, whisk together the balsamic vinegar, mustard, agave (or honey), rosemary, salt and pepper. Slowly whisk in the olive oil until combined.