(Fresh Portobello mushrooms, Ricotta cheese and roasted tomatoes salad)
mushrooms on grill and the tomatoes cut in 4 in the oven. Once the mushrooms
and the tomatoes are cooked let those cool before you use those.
Place lettuce, roasted tomatoes, sliced grilled portobello mushrooms and ricotta cheese in a large bowl. Add lemon vinaigrette and toss. place it in a plate and garnish it with fresh parsley.