Fried mushrooms are topped with freshly grated Parmesan cheese and served on a bed of mixed salad leaves. You could stop there but cubes of avocado and chopped cashew nuts make this salad taste even better!
1 person made this
1 tablespoon olive oil
250g crimini mushrooms, brushed clean and sliced
2 tablespoons freshly grated Parmesan cheese
100g mixed salad leaves
1 avocado, cubed
salt and pepper, to taste
2 tablespoons chopped cashews
Method Prep:10min › Cook:10min › Ready in:20min
Heat oil in a wide pan over medium heat; add sliced mushrooms and cook until browned. Sprinkle grated Parmesan on top, if using; set pan aside.
Arrange mixed lettuce leaves on two plates; top with avocado and cooked mushrooms. Season to taste with salt, pepper and a drizzle of olive oil if needed; top with chopped cashew nuts.