8 portobello mushrooms
water, as needed
salt and pepper, to taste
1 cup red bell peppers, small dice
1 cup white onions, small dice
1/4 cup fresh parsley, chopped
3 cups cooked lentils
1 pound spinach, stemmed and cleaned
Hot Bacon Vinaigrette, as needed, recipe follows
Servings: 8
1. Trim the stems from the mushrooms and scrape away the gills. Soak the caps in water for 1 minute. Remove the caps from the water and drain well. Season the mushrooms with salt and pepper. Smoke the mushroom caps in a stove top smoker for 5 minutes. Remove and cool.
2. Mix the bell peppers, onions and parsley with the lentils and season with salt and pepper.
3. Arrange the spinach on the plates. Sprinkle the lentil mixture over the spinach. Slice the mushroom caps on the bias and fan one cap over each salad.
4. Warm the Hot Bacon Vinaigrette in a small saucepan and dress the salads generously. Serve immediately.
water, as needed
salt and pepper, to taste
1 cup red bell peppers, small dice
1 cup white onions, small dice
1/4 cup fresh parsley, chopped
3 cups cooked lentils
1 pound spinach, stemmed and cleaned
Hot Bacon Vinaigrette, as needed, recipe follows
Servings: 8
1. Trim the stems from the mushrooms and scrape away the gills. Soak the caps in water for 1 minute. Remove the caps from the water and drain well. Season the mushrooms with salt and pepper. Smoke the mushroom caps in a stove top smoker for 5 minutes. Remove and cool.
2. Mix the bell peppers, onions and parsley with the lentils and season with salt and pepper.
3. Arrange the spinach on the plates. Sprinkle the lentil mixture over the spinach. Slice the mushroom caps on the bias and fan one cap over each salad.
4. Warm the Hot Bacon Vinaigrette in a small saucepan and dress the salads generously. Serve immediately.
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