Grilled Portobello Caesar Salad

Recipe Courtesy of All Day I Dream About Food


Grilled portobello mushrooms make a wonderful alternative to chicken or fish on this tangy caesar salad by All Day I Dream About Food.  Low carb and gluten-free!

Servings: 4


Caesar Dressing:

¼ cup finely grated Parmesan cheese
2 large anchovy filets
2 egg yolks 2 cloves garlic, coarsely chopped
Juice of one lemon Zest of one lemon
¼ tsp salt
¼ tsp freshly ground pepper
½ cup olive oil


4 large Portobello mushrooms
1 Tbsp. olive oil
Salt and pepper to taste
Large heads romaine lettuce, washed and dried
4 oz. Parmesan cheese, grated or shaved Instructions


For the dressing:

  1. Place parmesan, anchovies, egg yolks and garlic in a blender or food processor and process until it forms a thick paste.
  2. Add lemon juice, lemon zest, salt and pepper and process until combined.
  3. Slowly add olive oil until dressing is well mixed and emulsified.

For the salad:

  1. Preheat grill to medium heat and brush Portobellos with olive oil, then sprinkle with a little salt and pepper.
  2. Place on grill, top-down, for about 5 minutes, then turn over and grill for another 2 to 3 minutes. Slice thinly. Meanwhile, tear romaine leaves and divide among four plates. Sprinkle with grated or shaved parmesan.
  3. Top with sliced Portobello mushrooms and serve with dressing on the side.

Nutrition Facts

Each serving has 12.2 g of carbs and 5.8 g of fiber. Total NET CARBS = 6.5 g.

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