Portobello Salad and Oyster Appetizers
Wash several fresh portobello mushrooms, slice, then fry on med. heat with oil, garlic salt, and spicy mesquite mix till limp and brown. Set aside to cool. When cooled, add to baby salad greens, ceasar croutons, sliced cucumber and president's choice balsamic vinaigrette and toss. For the "appetizers" (was too long to write out oysters on corn chips with salsa in the title lol) I used canned smoked oysters. The day after I made the salad again and tried it in a sandwich with garlic naan bread. I prefer it as plain salad though.