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Roasted Mushroom Salad
Source: dLife

Assorted mushrooms mixed with orzo and an herbed dressing in lettuce wraps.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 155.1
Total Carbs 29.7 g
Dietary Fiber 2.5 g
Sugars 5.7 g
Total Fat 0.6 g
Saturated Fat 0.1 g
Unsaturated Fat 0.2 g
Potassium 381.1 mg
Protein 7.1 g
Sodium 253.7 mg
Dietary Exchanges
, 1 Vegetables , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
1 1/2 lb  fresh mushrooms
2 cup  orzo pasta
1 each  medium tomatoes
3 oz  Sauce, vinaigrette, red wine, fat free
3 oz  fresh dill weed
3 tbsp  fresh chives
1 pinch  salt
1 pinch  black pepper
6 piece  fresh romaine leaves
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Cover a baking sheet with aluminum foil and coat with cooking spray. Lay mushrooms in one layer on the pan and coat with cooking spray.
  3. Bake mushrooms for 20 minutes and let cool. Chop mushrooms and mix together with orzo, tomato, vinaigrette, dill, and chives. Sprinkle with salt and pepper and spoon mixture into lettuce leaves. Wrap the lettuce around the filling to make lettuce wraps.

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