1. Gently run the outside of the mushrooms with a damp towel to remove any debris. Remove the stems by twisting the stem until it pops off; discard it. 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 20-30 minutes, tossing every 5-10 minutes.
3. heat a grill pan over medium-high heat. Place the mushroom caps and onion on the pan and grill fro 3-5 minutes per side, until grill marks appear and the vegetables are tender. Reduce the heat if necessary. Remove the pan from the heat and set aside unitl 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 mushroom & onion. Drizzle the salad with some of the remaining balsamic vinaigrette.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (327g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 245 (61%)|
|Amt Per Serving||% DV|
|Total Fat 27.2g||36 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 13g|
|Polyunsanturated Fat 9.2g|
|Cholesterol 0mg||0 %|
|Sodium 10.3mg||0 %|
|Potassium 848.2mg||22 %|
|Total Carbohydrate 40.7g||12 %|
|Dietary Fiber 14.1g||57 %|
|Sugars, other 26.6g|
|Protein 8g||11 %|
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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: 404
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