Caesar Salad With Portabella Mushrooms Recipe

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Servings: 6

Ingredients

Cost per serving $1.74 view details

Directions

  1. Brush mushrooms with some of the extra virgin olive oil and broil, gills up, 6 inches from the heat for 10 min. Cold, slice and reserve.
  2. While broiling, make the dressing: Whisk together egg substitute, mustard, anchovy paste, vinegar, lemon juice and minced garlic. Start adding vegetable oil and remaining extra virgin olive oil a drop at a time till an emulsion forms (the oil no longer floats on top and is incorporated into the liquids). Then pour in oils in a steady stream till all is incorporated.
  3. Stir in thyme and cheese. Season to taste with salt and pepper.
  4. Remove leathery outer leaves of romaine and throw away or possibly reserve for another use. Rinse the more tender leaves, core and pat with paper towels to dry.
  5. Cut into bite-size pcs. Rub inside of bowl with cut garlic clove and add in lettuce. Toss. Add in the mushrooms and about 1 c. of the dressing. Toss again with the croutons. Let stand 10 min before serving.
  6. Makes 6servings.
  7. NOTE: See "Roast Tenderloin Stuffed W/Italian Vegetables" for other menu items and a countdown for a sit-down dinner.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 94g
Recipe makes 6 servings
Calories 293  
Calories from Fat 246 84%
Total Fat 27.85g 35%
Saturated Fat 3.32g 13%
Trans Fat 0.23g  
Cholesterol 0mg 0%
Sodium 66mg 3%
Potassium 248mg 7%
Total Carbs 9.36g 2%
Dietary Fiber 1.1g 4%
Sugars 1.73g 1%
Protein 2.69g 4%
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