Grilled Portabello Mushroom Salad with Gorgonzola Dressing

By Hklbrries

Ingredients

• 4 ounces Gorgonzola or other blue cheese, crumbled
• 1 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp red wine vinegar
• 1 tsp minced garlic
• Salt, to taste
• Pepper, to taste
• 4 portabella mushrooms, 3 to 4 ounces each
• Extra-virgin olive oil
• 2 romaine hearts
• 1 roasted red pepper, peeled, seeded and cut into 4 pieces

Details

Servings 4
Adapted from lowcarb.ca

Preparation

Step 1

Mash the cheese to taste. Stir in the sour cream, mayonnaise, vinegar and garlic. Season to taste.

Remove the stem from the mushrooms 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 each with a mushroom and a piece of red pepper.