Grilled Portobello Spinach And Corn Salad Recipe

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Servings: 1


Cost per recipe $8.48 view details


  1. Cook corn in boiling salted water for three min.
  2. Drain and let cold.
  3. Cut slits in top and underside of each mushroom cap.
  4. Brush tops and bottoms with 1 1/2 Tbsp. of oil and sprinkle with salt and pepper.
  5. Light a fire in a charcoal grill or possibly preheat a gas grill or possibly a broiler.
  6. Grill or possibly broil mushrooms for about 4 min on each side.
  7. Let cold and cut into 1/4inch strips.
  8. In a large bowl combine mushrooms spinach and corn.
  9. In a small bowl whisk together remaining 5 1/2 Tbsp. oil and vinegar.
  10. Perhaps no other mushroom qualifies so completely for the nickname 'vegetable meat' a term referring to its dense substantial nature. Here the contrast of raw and cooked makes a simple spinach salad an exciting start to any meal.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 822g
Calories 1214  
Calories from Fat 861 71%
Total Fat 97.6g 122%
Saturated Fat 13.53g 54%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 107mg 4%
Potassium 2874mg 82%
Total Carbs 83.37g 22%
Dietary Fiber 14.4g 48%
Sugars 16.46g 11%
Protein 19.51g 31%
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