1. Gently rub the outside of the mushroom with a damp towel to remove debris. Remove the stems by twisiting the stem until it pops off; discard it or freeze for another use, such as a stir-fry. With a small spoon, scrape out and discard the black gills.
2. In a large bowl, combine the mushroom caps, onion, and half of the balsamic vinaigrette and toss until fully coated. Marinate the mushrooms and onion for about 20 to 30 minutes, tossing every 5 to 10 minutes.
3. Heat a grill pan over medium-high heat. Place the mushroom caps and onion on the pan and grill for 3 to 5 minutes per side, until grill marks appear and the vegetables are tender. Reduce the heat if necessary. Remove the pan from heat and set aside until the mushroom caps are cool enough to handle, then slice the mushroom caps into long strips.
4. For each salad, place a few handfuls of mixed greens in a large bowl and top with half of the chopped pear, avocado, walnuts, and grilled mushrooms and onion. Drizzle the salad with some of the remaining balsamic vinaigrette and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (468g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 247 (56%)|
|Amt Per Serving||% DV|
|Total Fat 27.5g||37 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 13g|
|Polyunsanturated Fat 9.2g|
|Cholesterol 0mg||0 %|
|Sodium 21mg||1 %|
|Potassium 1320.9mg||35 %|
|Total Carbohydrate 48.7g||14 %|
|Dietary Fiber 15.7g||63 %|
|Sugars, other 33g|
|Protein 10.5g||15 %|
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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: 441
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