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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Roasted Mushroom Salad

Source: dLife

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

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 0.6 Fat, 1.0 Vegetables, 0.3 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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Servings

Ingredients

1.0
1 each cooking spray 1.5
1 1/2 lb fresh mushrooms 2.0
2 cup orzo pasta 1.0
1 each medium tomatoes 3.0
3 oz Sauce, vinaigrette, red wine, fat free 3.0
3 oz fresh dill weed 3.0
3 tbsp fresh chives 1.0
1 pinch salt 1.0
1 pinch black pepper 6.0
6 piece fresh romaine leaves

Directions

Preheat oven to 425 degrees Fahrenheit.
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.
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.