Blackened Portobello-Mushroom Salad

By Christopher

Nutritional Information
Calories:
260 (37% from fat)
Fat:
10.7g (sat 2.4g,mono 5.2g,poly 1.7g)
Protein:
12.8g
Carbohydrate:
31.4g
Fiber:
7.7g
Cholesterol:
5mg
Iron:
5.4mg
Sodium:
669mg
Calcium:
165mg

Ingredients

• 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

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

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.