Makes 6 servings

Hands on: 35 minutes

PHIL SKINNER/AJC (ENLARGE)
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Total time: 35 minutes

4 portobello mushrooms, peeled and gills cleaned

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided

4 thyme sprigs

1 teaspoon chopped garlic

Salt and freshly ground pepper

1 teaspoon butter

10 crimini mushrooms, sliced 1/8 inch thick

10 button mushrooms, sliced 1/8 inch thick

10 shiitake mushrooms, sliced 1/8 inch thick

2 shallots, finely chopped, divided

1/3 cup freshly grated pecorino- Romano or parmigiano cheese

Fleur de sel or other sea salt

1 tablespoon truffle oil

1 cup assorted baby lettuces

2 teaspoons champagne vinaigrette

Preheat oven to 325 degrees. Place portobellos on a baking sheet and brush with 1 tablespoon olive oil. Top with thyme and garlic and sprinkle with salt and pepper. Bake for 20 to 25 minutes, or until softened. Cool, discard thyme and slice mushrooms thinly on a diagonal. Set aside.

Meanwhile, in a skillet over medium heat, add butter and remaining teaspoon olive oil. Sauté crimini, button and shiitake mushrooms for 5 to 6 minutes, or until softened. Add half the shallots and season with salt and pepper. Stir to combine and cook 1 minute. Set aside to cool.

Arrange mushrooms on individual serving plates. Sprinkle with cheese, remaining shallots, freshly ground pepper and fleur de sel. Drizzle with truffle oil.

In a small bowl, toss baby lettuces with vinaigrette. Add as a garnish in the center of the mushrooms.

Per serving: 191 calories (percent of calories from fat, 41), 9 grams protein, 22 grams carbohydrates, 5 grams fiber, 10 grams fat (2 grams saturated), 8 milligrams cholesterol, 97 milligrams sodium.