Roasted Portobello And Potato With Salad Greens

Directions

1. Preheat oven to 400 degrees.
2. Rinse potatoes; cut each into 4 or possibly 6 long, thick wedges. Brush lightly with extra virgin olive oil. Place, cut side down, on baking sheet. Roast for 15 min.
3. Meanwhile, wipe mushrooms with damp paper towel. Remove stems and reserve for other use (they are great minced and added to soup). Combine 1 Tbsp. extra virgin olive oil with garlic; rub over mushrooms. Sprinkle with rosemary.
4. After 15 min, turn potatoes over. Add in mushrooms, rounded side up, to baking sheet. Roast till mushrooms and potatoes are browned and cooked through, 15 to 20 min longer.
5. Meanwhile, combine lemon juice, 3 Tbsp. extra virgin olive oil and healthy pinch of salt and pepper in small bowl. Whisk to blend. Just before serving, toss roasted red peppers and salad greens with dressing. Place on dinner plates, dividing greens and red peppers proportionately. Place a warm mushroom in center of each plate. Add in potato wedges, dividing proportionately. Serve at once.
6. Yield: 4 servings.