Grilled Portabello Mushroom Salad With Gorgonzola Dressing
By á-174942
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5/5
(1 Votes)
Ingredients
- 4 ounces Gorgonzola cheese crumbled (or other blue cheese)
- 1 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon red wine vinegar
- 1 teaspoon minced garlic
- Salt to taste
- Freshly-ground black pepper to taste
- 4 portabello mushrooms - (3 to 4 oz ea)
- Extra-virgin olive oil as needed
- 2 romaine hearts
- 1 roasted red pepper peeled, seeded, and cut into 4 pieces
Details
Servings 4
Preparation
Step 1
Mash the cheese to a paste. Stir in the sour cream, mayonnaise, vinegar and garlic. Season to taste.
Remove the stem from the mushroom and scrape out the gills with a small spoon. Score the tops in a cross-hatch pattern. Season the mushrooms with the olive oil, salt and pepper. Grill or broil, 2 to 3 minutes on each side until cooked through.
Cut the romaine hearts in half and place on 4 plates. Drizzle with the dressing. Top with a mushroom and a piece of red pepper.
This recipe yields 4 servings.
Total Carbohydrates: 56.73 grams
Total Carbohydrates minus Fiber: 34.01 grams
Carbohydrates per Serving: 14.18 grams
Carbohydrates per Serving minus Fiber: 8.50 grams
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