Cherry Tomato, Baby Spinach and Mushroom Salad In Cheese Baskets
Making your own Parmesan cheese baskets is a challenge, and also full of fun, these crispy baskets look beautiful, and when you serve with prepared salad, flavorful and outstanding, will impress everyone!!
Ingredients
| 7 | ounces |
Parmesan cheese
shredded |
|
| 4 ½ | ounces |
mushrooms
jared, whole |
|
| 1 | cup |
cherry tomatoes
halved |
|
| 1 ¾ | cup |
baby spinach
leaves, stems trimmed |
* |
| ¼ | cup |
red onion
thinly sliced |
|
| ¼ | cup | Italian Dressing | |
Directions
Preheat oven to 425℉ (220℃) F.
Spray a baking sheet with cooking spray.
Line baking sheet with parchment paper, and then spray paper with cooking spray or you can use baking mats.
Place ½ cup shredded cheese on half of the baking sheet and shape into circle about 5 inches in diameter.
Form a second circle on other half of baking sheet.
Bake for about 4 minutes, or until cheese is golden around edges, watch very carefully, do not let burn.
Using a wide thin spatula (depending on the size of your circle you may need two) carefully turn cheese rounds over.
Bake for about 2 minutes longer, or until golden color around edges and set in center.
Using the spatula, carefully remove rounds and drape them over very small round bowls, like baskets.
Let cool while shaped over small round bowls.
Repeat with remaining cheese to make 2 more circles.
In a medium bowl, combine mushrooms, tomatoes, spinach, and onion. Add prepared dressing and toss to combine.
To serve, place a cheese basket on each of 4 salad plates and then top with salad.
Nutrition Facts
Serving Size 91g (3.2 oz)
