Blackened Portobello-Mushroom Salad

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* Exported from MasterCook *

 

Blackened Portobello-Mushroom Salad

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : May '98 Salads

Vegetarian Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup red wine vinegar

1/4 cup balsamic vinegar

1/4 cup tomato juice

1 tablespoon olive oil

2 teaspoons Dijon mustard

2 teaspoons stone-ground mustard

1/4 teaspoon coarsely ground pepper

4 (4-ounce) portobello mushroom caps (about 5 inches

wide)

1 tablespoon Cajun seasoning for steak (such as Chef

Paul Prudhomme's Steak Magic)

2 teaspoons olive oil

Cooking spray

16 cups gourmet salad greens

1 large tomato -- cut into 8 wedges

1/2 cup thinly sliced red onion -- separated into rings

1 (15-ounce) can cannellini or other white beans -- rinsed and drained

1/4 cup (1 ounce) crumbled blue cheese

 

Combine first 7 ingredients in a large zip-top plastic bag. Add mushrooms to

bag; seal. Marinate 10 minutes, turning occasionally.

Remove mushrooms from bag, reserving marinade.

 

Sprinkle mushrooms with Cajun seasoning. Heat 2 teaspoons oil in a large

nonstick skillet coated with cooking spray over medium-high

heat until hot. Add mushrooms; cook 2 minutes on each side or until very brown.

Cool; cut mushrooms diagonally into thin slices.

 

Arrange 4 cups salad greens on each of 4 plates. Top each with mushroom slices,

2 tomato wedges, and onion rings. Sprinkle each with

1/4 cup beans and 1 tablespoon blue cheese. Drizzle the reserved marinade evenly

over salads.

 

Description:

" " In this salad, based on a blackened-steak salad, I've used

portobellos in place of the New York strip steak. To keep the protein

up, I added white beans. " "

Source:

" Cooking Light, May 1998, p.140 "

Copyright:

" © Cooking Light "

T(Marinating Time):

" 0:10 "

 

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Nutr. Assoc. : 0 0 0 0 0 26473 0 4197 2419 0 0 4165 0 20230 27197 2992