Slow-Roasted Portabellas On Parsley Salad

By Sunset
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4 portabella mushrooms, stems removed

1 tablespoon extra-virgin olive oil

2 cups flat-leaf parsley leaves

1 1/2 teaspoons good-quality balsamic vinegar

Coarse sea salt or kosher salt

Parmesan curls (use a vegetable peeler)

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