Add the walnuts, garlic and salt and pepper to the champagne vinegar and slowly whisk in the walnut oil. Baste the four portobello mushrooms with the vinaigrette and grill over a table top grill. Toss the frisee and the watercress with the remaining vinaigrette and place the mushroom in the center of the plate and mound the frissee on top. Garnish with jumbo lump crabmeat. Yield: 4 servings Recipe by: CHEF DU JOUR SHOW #DJ9357 - JIM COLEMAN
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (172g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 369 (97%)|
|Amt Per Serving||% DV|
|Total Fat 41g||55 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 25.9g|
|Cholesterol 0mg||0 %|
|Sodium 183.5mg||6 %|
|Potassium 335.9mg||9 %|
|Total Carbohydrate 3.3g||1 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 1.8g|
|Protein 2.1g||3 %|
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: 382
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