Warm portobello salad Veg out Use your favorite cheese instead of the deli meat for a veggie-friendly dish. nice and vegetarian elegant recipes.

4 Servings 

Preparation 10 min 

Cooking Time 6 min

Ingredients 

3 tablespoons extra-virgin olive oil

One 6-ounce package portobello mushroom ca ps,

thinly sliced

Salt

12 ounces deli ham or turkey

2 tablespoons chopped fresh sage

I red bell pepper, quartered

1 tablespoon white wine vinegar

One 6-ounce bag baby spinach leaves

Method 

1. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until tender and golden, about 10 minutes. 

2. Season to taste with salt. Stir in the ham and sage.

3. Using a fine grater, grate the flesh &de of the bell pepper quarters into a large salad bowl; discard any skin. Stir in the remaining 2 tablespoons olive oil, the vinegar and salt to taste.

4. Add the spinach and toss to coat. Top with the mushroom mixture just before serving.