Grilled Mushroom Stack w/ Blue Cheese Sauce
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 256.7
- Total Fat: 8.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,322.5 mg
- Total Carbs: 39.2 g
- Dietary Fiber: 7.7 g
- Protein: 12.0 g
View full nutritional breakdown of Grilled Mushroom Stack w/ Blue Cheese Sauce calories by ingredient
Introduction
I tried a dish like this in Wisconsin recently, and I'm working to recreate the recipe. I tried a dish like this in Wisconsin recently, and I'm working to recreate the recipe.Number of Servings: 1
Ingredients
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Portobella Cap
Spinach, fresh, 1 cup
Asparagus, fresh, 8 spear, large
Red Ripe Tomatoes, 1 Italian tomato
1/4 cup low-fat blue cheese dressing
Directions
1. Preheat oven to 400.
2. Lightly spray portobella cap with Pam. Bake for 10-15 minutes.
3. Hollow out roma tomatoes. Steam asparagus for about 4-5 minutes, until tender yet still crispy. Steam spinach for 1-2 minutes.
5. Pile spinach on two plates. Lay 4 spears of asparagus in a square on spinach. Set portobella cap on spinach in middle of the asparagus. Set tomato inside the mushroom, standing up. Fill tomato with blue cheese sauce.
Number of Servings: 1
Recipe submitted by SparkPeople user FRENCHIFAL.
2. Lightly spray portobella cap with Pam. Bake for 10-15 minutes.
3. Hollow out roma tomatoes. Steam asparagus for about 4-5 minutes, until tender yet still crispy. Steam spinach for 1-2 minutes.
5. Pile spinach on two plates. Lay 4 spears of asparagus in a square on spinach. Set portobella cap on spinach in middle of the asparagus. Set tomato inside the mushroom, standing up. Fill tomato with blue cheese sauce.
Number of Servings: 1
Recipe submitted by SparkPeople user FRENCHIFAL.
