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Roasted Portabellas with Mediterranean Salad

  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Course: Soups & Salads

Reynolds Kitchens® Tips

Reynolds Kitchens tip

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  • Reynolds® Oven Bag, Large Size
  • 1 tablespoon flour
  • 2 tablespoons bottled balsamic vinaigrette dressing
  • 2 packages (6 oz. each) sliced portabella mushrooms
  • Red onion, cut into -inch strips
  • Salad: 1 pkg. (8 oz.) Mediterranean salad mix (escarole, leaf, radicchio, endive)
  • 1 cup julienne or matchstix carrots
  • 1 small red pepper pieces, cut into inch cubes
  • 1 cup pitted kalamata olives
  • Chopped cup crumbled feta cheese
  • 1 cup balsamic vinaigrette salad dressing


Step 1

PREHEAT oven to 400F. Place Reynolds® Oven Bag in 13x9x2-inch baking pan.

Step 2

ADD flour and balsamic dressing to oven bag; gently squeeze bag to blend ingredients. Add mushrooms and onions; turn bag several times to coat vegetables with dressing.

Step 3

CLOSE bag with nylon tie. Cut six -inch slits in neck of bag. Tuck ends of bag in pan.

Step 4

BAKE 10 minutes or until mushrooms are tender when pierced with a fork. COMBINE salad ingredients in a large bowl while mushrooms are baking.

Step 5

REMOVE mushrooms from oven and carefully cut open bag. Let cool slightly. Serve on plate with salad; drizzle additional balsamic vinaigrette dressing over mushrooms and salad, if desired.

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