Grilled Portabella Caesar Salad

Recipe courtesy of the Mushroom Council

 

Yield: 4 servings

Ingredients

Grilled Portabellas
4 portabellas, stemmed and thinly sliced
Olive oil
Salt and pepper
Salad
¼ cup olive oil
2 tablespoons lemon juice
½ teaspoon anchovy paste
½ teaspoon Dijon mustard
1 clove garlic; minced or pressed
12 cups (about 10 ounces) chopped romaine lettuce, rinsed and crisped
¼ cup Parmesan cheese
2 cups seasoned croutons
Lemon slices, for garnish

Directions

For Grilled Portabellas
1. Brush each cap with olive oil; season with salt and pepper. Arrange on a sheet pan.
2. Bake at 500˚F until mushrooms are tender, about 8 minutes.
3. Cool slightly; then thinly slice; reserve.

For Salad
1. Meanwhile, in a large bowl, whisk oil, lemon juice, anchovy paste, mustard and garlic to blend.
2. Add lettuce, cheese and croutons; gently toss.
3. Divide among 4 serving plates
4. Top each salad with sliced portabellas; serve immediately.

 

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