• Ingredients:
  • 8oz package of sliced FunGuy white button mushrooms
  • 2 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon sugar
  • Salt and pepper
  • Pinch of salt
  • 1 cup red leaf lettuce
  • 1 cup green leaf lettuce
  • ½ cup watercress
  • ½ cup fresh baby spinach
  • 2 hard-boiled eggs, peeled
  • 1 cup cherry tomatoes, quartered
  • ¼ red onion, sliced
  • ½ avocado, sliced
  • ½ cucumber, sliced

Summer has turnip the heat and all we can think about is clean and simple dishes that can be tossed together in a jiffy!

Lettuce introduce the FunGuy’s newest take on a classic Cobb salad. Swap out that chicken and bacon for balsamic grilled mushrooms and then layer up those leafy greens, hard boiled eggs, and colorful vegetables as always.

It’s an eggcellent FunGuy fresh meal, perfect for the Independence Day, July Fourth weekend!

DIRECTIONS:

  1. Place the sliced FunGuy mushrooms in a bowl. Add in half of the olive oil and the balsamic vinegar and mix together to coat the mushrooms well. Set aside.
  2. Use the other tablespoon of olive oil to brush onto a grill pan with a paper towel. Heat the pan on the stove over medium high heat.
  3. Once the pan is hot, lay the mushrooms on to the pan in a single layer. Let the mushrooms cook 1-2 minutes on each side, or until grill marks form. Remove the mushrooms from the pan.
  4. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and sugar. Season the dressing with salt and pepper to taste. Set aside.
  5. In a large bowl combine the lettuces, watercress, and spinach. Divide the mixed greens into two bowls. Add the cherry tomatoes, red onion, avocado slices, and cucumber evenly to each salad. Cut the eggs in half length-wise and add two halves to each salad. Top the salads with the grilled mushrooms last.
  6. Drizzle the red wine vinaigrette on top of the salads just before serving.

Have a Fun meal!