Ingredients
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
Preparation
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.
