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All public Recipes -> Salad -> Blackened Portobello Mushroom Salad
Blackened Portobello Mushroom Salad
By: Steve B.
| Description: | ||
| Time: | 27 min (15 min to prepare, 12 min to cook) | |
| Meal type: | Salad | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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0.25 cup red wine vinegar 0.25 cup balsamic vinegar 0.25 cup Tomato juice 1 tablespoon olive oil 2 teaspoons Dijon mustard 2 teaspoons stone-ground mustard 0.25 teaspoon coarsely ground pepper 4 ounce portobello mushroom caps -- about 5 inches wide 1 tablespoon Cajun seasoning for steak 2 teaspoons olive oil , cooking spray 16 cups gourmet salad greens 1 each large tomato -- cut into 8 wedges 0.5 cup red onion, thinly sliced into rings 1 OZ can cannellini beans -- rinsed & drained |
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| Directions: | ||
| Combine the first 7 ingredients in a large zip-top plastic bag. Add mushrooms to bag and seal. Marinate 10 minutes; turning occasionally. Remove mushrooms from bag and reserve marinade. Sprinkle mushrooms with Cajun seasoning. Heat 2 teaspoons of 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 of 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 of blue cheese. Drizzle the reserved marinade evenly over salads. |
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| Notes: | ||
| Such as Chef Paul Prudhomme's Steak Magic | ||
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