4 Servings 20 min Cook
4 Mushroom, whole Mushrooms
4 Tbsp Lemon Juice
3 Tbsp Olive Oil
1 Shallot (medium) Shallots
5 Oz Kale
1 Cup slices Beets
2 Fruit without skin and seeds Avocados
2 Matzo Matzo Crackers
Finely chop shallots, chop precooked beets, and thinly slice avocados.
Set these aside until recipe calls for them.
On large rimmed baking sheet, spray portobello mushroom caps with nonstick cooking spray and sprinkle with 1/2 teaspoon salt; roast at 450 F 20 minutes or until tender.
Whisk lemon juice, olive oil, shallot and 1/4 teaspoon each salt and pepper; toss half with baby kale and beets.
Crushed Matzo crackers into bite-size pieces.
Divide among 4 serving plates.
Top with avocados, matzo, and portobellos, thinly sliced.
Serve with remaining dressing on the side.
