Portabella Mushroom Salad

• 16 ounces portabella mushrooms, caps
• 3 tablespoons olive oil
• 2 tablespoons butter
• 2 teaspoons soy sauce
• 1 teaspoon balsamic vinegar
• salt and pepper
• 1/2 cup grape tomatoes
• 1/2 cup blue cheese, crumbles
• 4 cups baby greens, lettuce mixture
• 1/4 cup balsamic vinaigrette (Paul Newman's Lite Balsamic Dressing)

1. Slice the mushrooms.
2. Heat olive oil in a large saute pan.
3. Add mushroom slices and saute for approximately 5 minutes until cooked, but still firm.
4. Add salt and pepper to taste.
5. Remove mushrooms to a medium bowl.
6. Add butter to saute pan; melt and begin to brown.
7. Remove from heat and add soy sauce and balsamic vinegar. Mix and pour over mushrooms.
8. Place 2 cups of greens on a large salad plate.
9. Divide the mushrooms between the two plates.
10. Divide the blue cheese,tomatoes, and salad dressing between the two plates.
11. This makes 2 dinner size portions and can be divided into smaller side disher portions if desired.

portabella mushrooms, olive oil, butter, soy sauce, balsamic vinegar, salt, grape tomatoes, blue cheese, baby greens, balsamic vinaigrette

Taken from www.food.com/recipe/portabella-mushroom-salad-217228 (may not work)