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Grilled Portabello Mushroom Salad With Gorgonzola Dressing

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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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