Roasted Portobello Mushrooms
with Cucumber and Potato Salad
|Saturated Fat Acids||2.7 g|
|Sugar added||2 g|
|Bread exchange unit||4.5|
Scrub and rinse potatoes. Cook in salted, boiling water for about 20 minutes. Drain and rinse with cold water to stop cooking. Rub off skins and let cool.
Meanwhile, peel and thinly slice cucumber. Season lightly with salt and let stand 15 minutes.
Peel onion and cut into small cubes.
Drain cucumber slices. In a bowl, mix together onion, mustard, vinegar, salt, pepper and a little sugar. With a fork, whisk in oil until emulsified. Mix in cucumber slices.
Slice potatoes and gently fold into cucumber mixture. Let marinate 15 minutes.
Rinse salad burnet, shake dry, and remove stems. Gently fold into the salad.
Rinse lemon in hot water and finely zest half of the peel. Rinse parsley, remove stems and chop leaves coarsely. In a bowl, mix together zest, parsley, breadcrumbs and 1/2 teaspoon olive oil. Season with salt and pepper.
Clean mushrooms. Slice off stems and remove gills, if desired.
Heat the remaining olive oil in a pan. Sauté the mushrooms over high heat until browned on all sides. Season with salt and pepper.
Transfer mushrooms to a baking sheet and sprinkle with breadcrumbs. Bake in preheated oven at 200°C (fan 175°C, gas mark 3) (approximately 400°F) until golden brown, about 10 minutes. Serve immediately with salad.