PBLT salad

PBLT salad. The favourite combination of bacon, lettuce and tomato tops baked portabella mushrooms instead of bread for a light lunch. Photo Courtesy/NEWS CANADA

4 large fresh portabella mushrooms, stems removed

1 tbsp olive oil

1 tsp dried basil

1/4 tsp each salt and pepper

4 tbsp crumbled chevre cheese

1 large tomato, sliced into four thick slices

2 cups mixed greens (mesculin, arugula, baby spinach)

1/4 cup slivered red onion

2 tbsp balsamic vinaigrette

Garnish

chopped fresh basil (optional)

Place bacon in single layer on one end of large rimmed baking sheet. Bake at 425 F for three minutes.

Meanwhile brush both sides of mushrooms with oil. Remove baking sheet and place mushrooms stem side down on other end of baking sheet. Bake for four minutes. Then remove baking sheet again and turn mushrooms over stem side up.

Sprinkle evenly with basil, salt and pepper. Top each mushroom with 1 tbsp of goat cheese and a slice of tomato. Return all to oven for four to five minutes longer or until mushrooms are soft and bacon is cooked. Meanwhile, toss greens and red onion with vinaigrette.

Drain bacon on paper towels. Place mushrooms on individual salad plates. Top each with two slices of bacon. Spoon salad mixture on top. Sprinkle with fresh basil if desired and serve while warm.

Tips

* For convenience, omit cooking bacon slices and use pre-cooked bacon slices or 1/4 cup bacon pieces.

* Substitute eight thin slices of pancetta for the four slices of bacon. It cooks faster so just bake it with the mushrooms for about six to eight minutes or until crisp. Pancetta is Italian bacon that is not smoked and is available in the deli section of the grocery store.

~ Recipe courtesy of www.mushrooms.ca and www.newscanada.com