Blackened Portobello-Mushroom Salad

Blackened Portobello-Mushroom Salad
Blackened Portobello-Mushroom Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

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

Directions

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.

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