Grilled Portobello Spinach And Corn Salad Recipe
Servings: 1
Ingredients
- 4 x portobello mushrooms stemmed
- 7 Tbsp. extra virgin olive oil
- 1 x salt and freshly grnd pepper to taste
- 4 c. baby spinach leaves
- 3 c. fresh corn kernels (about 6 ears)
- 3 Tbsp. sherry vinegar
Directions
- Cook corn in boiling salted water for three min.
- Drain and let cold.
- Cut slits in top and underside of each mushroom cap.
- Brush tops and bottoms with 1 1/2 Tbsp. of oil and sprinkle with salt and pepper.
- Light a fire in a charcoal grill or possibly preheat a gas grill or possibly a broiler.
- Grill or possibly broil mushrooms for about 4 min on each side.
- Let cold and cut into 1/4inch strips.
- In a large bowl combine mushrooms spinach and corn.
- In a small bowl whisk together remaining 5 1/2 Tbsp. oil and vinegar.
- Perhaps no other mushroom qualifies so completely for the nickname 'vegetable meat' a term referring to its dense substantial nature. Here the contrast of raw and cooked makes a simple spinach salad an exciting start to any meal.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 822g | |
| Calories 1214 | |
| Calories from Fat 861 | 71% |
| Total Fat 97.6g | 122% |
| Saturated Fat 13.53g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 107mg | 4% |
| Potassium 2874mg | 82% |
| Total Carbs 83.37g | 22% |
| Dietary Fiber 14.4g | 48% |
| Sugars 16.46g | 11% |
| Protein 19.51g | 31% |
