Try this Blackened Portobello Mushroom Salad recipe, or contribute your own.
Suggest a better descriptionCombine first 6 ingredients in a large zip-top bag. Add mushrooms to bag; seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from bag, reserving marinade. Sprinkle mushrooms with Cajun spice. Grill Portabello Mushrooms on the bbq or spray a nonstick skillet with PAM or equal. Over medium-high heat, grill the mushrooms; cook 2 minutes on each side or until very brown. Cool; cut mushrooms diagonally into thin slices. Arrange 4 cups salad greens on each of 4 plates. Top each with mushroom slices, 2 tomato wedges, and onion rings. Sprinkle with 1/4 c beans. Drizzle with reserved marinade. Recipe by: Cooking Light Posted to fatfree digest by RWard2121@aol.com on Aug 3, 1999,
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Serving Size: 1 Serving (59g) | ||
Recipe Makes: 4 servings | ||
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Calories: 24 | ||
Calories from Fat: 5 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 101.9mg | 4 % | |
Potassium 70.8mg | 2 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2.4g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 24
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