Once upon a time, in a quaint countryside kitchen, Chef Isabella discovered a basket brimming with plump baby bella mushrooms. Inspired by their earthy aroma and rich flavor, she embarked on a culinary adventure to create a dish that would celebrate the beauty of these humble fungi.
With a twinkle in her eye and a sprinkle of creativity, Chef Isabella decided to craft a delectable Completely Keto Baby Bella Mushroom Salad. She carefully cleaned and sliced the mushrooms, then tossed them in a flavorful marinade of balsamic vinegar, olive oil, minced garlic, Pink Himalayan Salt, and black pepper.
As the mushrooms marinated and soaked up the savory goodness, Chef Isabella imagined the perfect pairing for her creation. She envisioned serving the Baby Bella Mushroom Salad alongside a bed of crisp mixed greens, drizzled with a light vinaigrette dressing and garnished with fresh green onions for a burst of color and flavor.
With each bite, diners would savor the robust taste of the marinated mushrooms, perfectly complemented by the freshness of the greens and the tangy sweetness of the vinaigrette. And thus, Chef Isabella’s Completely Keto Baby Bella Mushroom Salad became a beloved favorite, delighting palates and bringing joy to all who tasted its deliciousness.
Ingredients
- 2 lb baby bella mushrooms
- 3 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 3 garlic cloves
- 1/2 tsp Pink Himalayan Salt
- 1 tsp black pepper
- green onions garnish
Instructions
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Mix all the ingredients except mushrooms and marinate the mushrooms in a ziploc bag for 4 hours.
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Bake the mushrooms on 400 for 15-20 minutes.
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Serve with green onions for garnish.
Recipe Notes
