Roasted Portabellas with Mediterranean Salad
PREHEAT oven to 400F. Place Reynolds® Oven Bag in 13x9x2-inch baking pan.
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.
CLOSE bag with nylon tie. Cut six -inch slits in neck of bag. Tuck ends of bag in pan.
BAKE 10 minutes or until mushrooms are tender when pierced with a fork. COMBINE salad ingredients in a large bowl while mushrooms are baking.
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.