Blackened Portobello Mushroom Salad

4 servings

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Blackened Portobello Mushroom Salad Ingredients

1/4 c Red wine vinegar	4 Whole portobello mushroom
1/4 c Balsamic vinegar	1 tb Cajun seasoning; for steak
1/4 c Tomato juice	16 c Romaine lettuce; or fancy
2 ts Dijon mustard	1 Whole tomato
2 ts Stoneground mustard	1/2 c Red onion; thinly sliced
1/4 ts Coarsely ground pepper	1 cn Cannellini beans; rinsed and

Instructions for Blackened Portobello Mushroom Salad

Combine 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, converted by MM_Buster v2.0l.

Main Ingredient: BeefCuisine: Uncategorized