What's This?
Serving size 6
Total Time


2 Tbsp extra-virgin olive oil divided1 small onion halved and sliced1 lb white or cremini mushrooms quartered2 cloves garlic minced1 ½ tsp chopped fresh thyme or 1/2 teaspoon dried3 Tbsp dry sherry2 Tbsp lemon juice¼ tsp salt¼ tsp freshly ground pepper8 cup bitter salad greens such as frisee, arugula or baby dandelion greens2 Tbsp grated parmesan cheese


1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add mushrooms and cook, stirring, until they release their juices, 10 to 12 minutes.

2. Add garlic and thyme and stir until fragrant, about 30 seconds. Add sherry and cook until mostly evaporated, about 3 minutes. Stir in the remaining 1 tablespoon oil, lemon juice, salt and pepper and continue cooking for 1 minute more. Pour over greens in a large bowl and toss to coat. Sprinkle with Parmesan.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 82
  • Calories from fat 54
  • Total Fat 6gm 9%
  • Saturated Fat 1gm 5%
  • Monounsaturated Fat 4gm
  • Sodium 133mg 6%
  • Total Carbohydrates 6gm 2%
  • Fiber 1gm 1%
  • Protein 3gm
  • Cholesterol 1mg

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Salad, Healthy, Low Calorie, Low Carb, Low Cholesterol, Vegetarian, Vegetable, Mushroom, American, Easy, 30 Minute, Skillet, Spring

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