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Penny Cap Mushroom Salad with Parmesan and Chestnuts
EL INVITADO DE INVIERNO9Ingredients
10Minutes
510Calories
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Description
This recipe for Penny Cap Mushroom Salad with Parmesan and Chestnut makes a great vegetarian lunch option or can be served as a side for dinner to accompany grilled meat or vegetables. Marinated in a garlic and sage oil for 30 minutes, the sliced penny cap mushrooms are tender and flavorful. Tossed in a sherry vinegar, the mushrooms are served with crushed chestnuts and parmesan for a salad that has a delicious blend of flavors and textures.
Ingredients
US|METRIC
2 SERVINGS
- 2 garlic cloves
- 5 Tbsp. virgin olive oil
- 1 handful sage leaves
- salt
- ground white pepper (optional)
- 2 mushrooms (Penny Cap)
- 1 handful chestnuts (fresh)
- 40 grams Parmesan cheese (sliced)
- sherry vinegar
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Directions
- Mince the garlic and mix with the oil.
- Slightly crush the sage leaves and add to the oil.
- Season with salt and black pepper.
NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories510Calories from Fat370 |
% DAILY VALUE |
Total Fat41g63% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol15mg5% |
Sodium710mg30% |
Potassium390mg11% |
Protein10g |
Calories from Fat370 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber8g32% |
Sugars<1g |
Vitamin A15% |
Vitamin C35% |
Calcium40% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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