Blackened Portobello-Mushroom Salad
By Lv2Cook
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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 1
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.
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