Grilled Portabello Mushroom Salad with Gorgonzola Dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Serves 4 4 oz. Gorgonzola or other blue cheese, crumbled 1 cup sour cream 1/4 cup mayonnaise 1 Tbsp. red wine vinegar 1 tsp. minced garlic1 salt and pepper4 portabello mushrooms, 3-4 oz. each extra-virgin olive oil salt and pepper 2 romaine hearts1 roasted red pepper, peeled, seeded and cut into 4 pieces
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, 2-3 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.
Total Carbohydrates: 56.73
Total Carbohydrates Minus Fiber: 34.01
Carbohydrates per Serving: 14.18
Carbohydrates per Serving minus Fiber: 8.50
Number of Servings: 1
Recipe submitted by SparkPeople user RUTHSHEART.
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, 2-3 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.
Total Carbohydrates: 56.73
Total Carbohydrates Minus Fiber: 34.01
Carbohydrates per Serving: 14.18
Carbohydrates per Serving minus Fiber: 8.50
Number of Servings: 1
Recipe submitted by SparkPeople user RUTHSHEART.
Nutritional Info Amount Per Serving
- Calories: 26.0
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 6.0 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 1.5 g
- Protein: 2.5 g
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