Miso Marinated Portobello Mushroom Salad

Misooooo hungry. Which is why this salad came up. I regret to say I haven't done much grocery shopping so my refrigerator consisted of  Stone Ipa's, mushrooms, a bag of spinach and lentils i got at Trader Joe's which I have been staring at for the last 5 days. Anyways, upon viewing my options, I opted for a salad.. of some sort.  I put together a quick marinade and crisped some lentils and voila!  I must admit that if I had any prosciutto left that would be a perfect accompaniment. I shall save it for next time! I hope you enjoy it.

Ingredients:  
(Serves 1 main meal or two appetizer salads)

1/2 cup already cooked lentils.
2 cups spinach
1 portobello mushroom
1 tablespoon white miso paste
1 table spoon agave nectar
2 tablespoon lemon juice
1 tablespoons olive oil
1/2 tablespoon sesame oil
1 tablespoon cheese to garnish ( I used Manchego)
Salt and pepper to taste


Steps:

1. Turn oven on to Lo-broil.
2. Slice mushrooms 1/4 of an inch thick.
3. Mix marinade together.
4. Place mushrooms on baking sheet and pour marinade over.
5. Broil on low for about 8 minutes until tender.
6. While the mushrooms are broiling, fry lentils with 2 tablespoons olive oil on high.
7. Continually stir until brown(er) and crispy.
8. Set aside lentils and remove mushrooms from oven to cool.
9. Take the remaining marinade from mushrooms and place in a mixing bowl.
10. Add 1 tablespoon olive oil and 1 tablespoon lemon juice.
11. Mix the marinade with the fresh spinach.
12. Plate the salad with the crispy lentils, mushrooms and cheese to garnish!


Note: If you have prosciutto, for the love of cured meats, please add.

Love,

Foodie Face


PS. I added Srichacha for a little kick, and because it looked pretty.