Mushroom Salad in Cheese Crisps
- 1 (7-ounce) container shredded Parmesan, Romano, and Asiago cheese blend
- 1 (4.5-ounce) jar whole mushrooms
- 1 cup halved cherry tomatoes
- 1 1/2 cups baby spinach leaves
- 1/3 cup thinly sliced red onion
- 1/4 cup Italian dressing
Preheat oven to 425 degrees F.
Spray a baking sheet with olive oil non-stick cooking spray. Line baking sheet with parchment paper, and then spray paper with cooking spray. Place 1/2 cup shredded cheese on half of the baking sheet and shape into circle about 5 inches in diameter. Form a second circle on other half of baking sheet. (Try using a frozen whipped topping plastic top as a pattern for shaping the cheese crisps.)
Bake for about 5 minutes, or until cheese is golden around edges. Using a wide spatula, carefully turn cheese rounds over. Bake for about 2 minutes longer, or until deep golden color around edges and set in center. Using the spatula, carefully remove rounds and drape them over a large rolling pin suspended like a bridge between 2 tall cans to shape. Let cool while shaped over rolling pin. Repeat with remaining cheese to make 2 more circles.
Recipe courtesy of Sandra Lee