LOUISE'S MMM MMM MUSHROOM LUNCH
2 Tbs Olive oil
6 Cups Big mushrooms, fresh, sliced into chunks
1/2 Cup Fresh basil, chopped
7 Artichoke hearts, drained, cut into pieces
1 tsp Seasoning (your favorite)
1 Tomato, softball sized, diced
2 Tbs Roasted seeds
4 Cups Lettuce
4 Tbs Fat-free ranch salad dressing
Freshly grated parmesan cheese to garnish
Heat olive oil in cast iron skillet. Add mushrooms, and basil. Stir. When mushrooms are nearly cooked (about 2/3) add artichoke hearts, seasoning, tomato, and roasted seeds. Turn off heat and stir well.
Line each soup bowl with lettuce and drizzle ranch dressing into each bowl. Scoop the warm mushroom mixture onto the lettuce. Top with a sprinkle of fresh parmesan and serve immediately!
Servings: 4
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