Mushroom and Pecorino Salad - PCOS-Friendly Recipe

Name: Mushroom and Pecorino Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: PCOS-Friendly
Ingredients: 1 pound white button mushrooms, thinly sliced; 1/4 cup extra-virgin olive oil, plus 1 tablespoon; 1 teaspoon salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; 4 large celery stalks, thinly sliced crosswise; 1/2 cup chopped fresh parsley leaves; 1 cup (about 5-ounces) crumbled Pecorino Romano

Servings: 4

Lunch

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Ingredients

1 pound white button mushrooms, thinly sliced
1/4 cup extra-virgin olive oil, plus 1 tablespoon
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
4 large celery stalks, thinly sliced crosswise
1/2 cup chopped fresh parsley leaves
1 cup (about 5-ounces) crumbled Pecorino Romano

Instructions

Place the mushrooms in a medium bowl and toss with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Layer the mushrooms on the bottom of a straight-sided glass salad bowl. Place the celery in the same medium bowl used to toss the mushrooms. Toss with 1 tablespoon olive oil and a pinch of salt and pepper. Layer the celery on top of the mushrooms. Sprinkle the parsley over the celery. Sprinkle the crumbled cheese over the parsley. Serve.

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Nutrition per Serving

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