Recipe: Diet Approved Giant Mushroom Salad

good-humouredly

This dish is very easy to make, requires minimal ingredients, very fast to cook, diet approved, very low in fat, very healthy and light, and gluten free for my gluten intolerant friends.

Yesterday after I got Fahad the Diet Ninja’s approval of my lunch dish and as part of my shopping spree I purchased the ingredients for today’s lunch from Dean & Deluca. I needed low fat mozzarella cheese, giant mushrooms, and cherry tomatoes.

I didn’t find low fat mozzarella but I did find low fat goat cheese. Don’t be put off by the name goat cheese it tastes nothing like a chevre goat cheese. Instead it tasted like Emmental which is even better. I asked for 200g piece and it was sliced up for ease of use.

What you will need for one person: One giant mushroom, 3 slices of low fat cheese (3X 16 g = 45g), mustard, balsamic vinegar, lemon juice, 3 cherry tomatoes, lettuce, a handful of parsley & mint, salt & pepper, and dry thyme.

Preheat the oven to 180 C. Wash the vegetables and keep them on the side to dry a bit before chopping. Clean the giant mushroom by lightly scrubbing it underneath water.

To make a marinade and a dressing add about a tablespoon of mustard with the juice of half a lemon and a tablespoon of balsamic vinegar. This is enough for two people by the way.

Dry thyme is a must when baking vegetables. It elevates the dish into another level entirely. Add a pinch of dry thyme on top of the dressing. Also add salt and freshly ground pepper.

Whisk together.

Pour a little bit of the sauce in the baking dish. I usually use qa9deer so I don’t leave a mess and won’t wash anything afterwards. 7arr!

Add the giant mushroom and rub it with the marinade all over…

Bake it for 5 minutes

While the giant mushroom bakes its time to chop the vegetables. Nothing too fine, I tore the lettuce with my own hands and gave the herbs a couple of whacks with the knife. 3yzana.

Assemble them on the serving plate.

Drizzle the plate with 3/4 the remaining dressing

The five minutes of baking are up, take out the giant mushroom.

Now take out the low fat cheese

The box has 200g sliced cheese. I am allowed a 100g of cheese for lunch daily. Each slice weighs 15g so I took out 3 slices X 15g = 45g of cheese. Sawaina discount elyoom.

The cheese tasted really good -no hint of goat cheese though 7safa :(- I tore two slices into pieces and added them on top of the giant mushroom.

Drizzled the cheese with the remaining dressing, some more dried thyme, and a pinch of smoked paprika.

Bake for another five minutes or until the cheese is melted.

Now tear the third slice of cheese into small strips and scatter them over the serving plate.

When the mushroom is done, take it out of the over and place it directly onto the bed of lettuce and tomatoes.

B3d shino? Bs khala9! Grab a fork and knife then dig in 😀

The mushroom juices and the balsamic dressing are mixed together and oozing out of the mushroom on top of the veggies. The aroma is mind blowing, bubbling hot cheese, balsamic, and mushrooms. Yum!

The herbs, the herbs, the herbs. Its what makes any dish amazingly tasty and worth savoring every bite.

Its so juicy and tender. and when you eat it you feel so light and healthy, every bite is filled with flavors.

and that’s my lunch for the Diet Ninja’s Camp day 3. 11 more lunches to go before my glorious free birthday lunch <3.

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