Blackened Portobello Mushroom Salad Recipe
Servings: 4
Ingredients
- 1/4 c. red wine vinegar
- 1/4 c. balsamic vinegar
- 1/4 c. tomato juice
- 2 tsp Dijon mustard
- 2 tsp stoneground mustard
- 1/4 tsp coarsely grnd pepper
- 4 whl Portobello mushroom
- 1 Tbsp. Cajun seasoning for steak
- 16 c. romaine lettuce, or possibly fancy salad greens
- 1 whl tomato
- 1/2 c. red onion -- thinly sliced
- 1 can cannellini beans rinsed and liquid removed
Directions
- Combine first 6 ingredients in a large zip-top bag. Add in mushrooms to bag; seal. Marinate 10 min, turning occasionally. Remove mushrooms from bag, reserving marinade.
- Sprinkle mushrooms with Cajun spice. Grill Portobello Mushrooms on the bbq or possibly spray a nonstick skillet with PAM or possibly equal. Over medium-high heat, grill the mushrooms; cook 2 min on each side or possibly till very brown. Cold; cut mushrooms diagonally into thin slices.
- Arrange 4 c. salad greens on each of 4 plates. Top each with mushroom slices, 2 tomato wedges, and onion rings. Sprinkle with 1/4 c beans. Drizzle with reserved marinade.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 486g | |
| Recipe makes 4 servings | |
| Calories 194 | |
| Calories from Fat 17 | 9% |
| Total Fat 1.92g | 2% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 472mg | 20% |
| Potassium 1316mg | 38% |
| Total Carbs 35.15g | 9% |
| Dietary Fiber 12.8g | 43% |
| Sugars 10.89g | 7% |
| Protein 11.53g | 18% |
