BLACKENED PORTOBELLO MUSHROOM SALAD
A SPEEDY cajun themed main-dish salad. Recipe from Cooking Light, May 1998. It is very highly rated on their website. After making this recipe, I have to say I was pleased. I marinated my mushrooms for about 30 minutes and they had great flavor. I used Emeril Essence (left over from another recipe) as the Cajun seasoning. My only suggestion would be to cut the mushrooms very thin so that they aren't rubbery after cooking. ENJOY!
Provided by januarybride
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 7 ingredients in a large zip-top plastic bag. Add mushrooms to bag; seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from bag, reserving marinade.
- Sprinkle mushrooms with Cajun seasoning. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add 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 each with 1/4 cup beans and 1 tablespoon blue cheese. Drizzle the reserved marinade evenly over salads.
Nutrition Facts : Calories 275.2, Fat 9.1, SaturatedFat 2.5, Cholesterol 6.3, Sodium 229.7, Carbohydrate 35.5, Fiber 8.9, Sugar 5, Protein 16.6
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okafor jacobson
[email protected]I've made this salad several times now and it's always a hit. It's a great way to get your veggies in and it's also very filling.
DiZzy DreaM
[email protected]This salad is a great summer dish. It's light and refreshing, and the blackened mushrooms add a nice smoky flavor.
MDSOFIKUL Islam
[email protected]I love the combination of flavors in this salad. The blackened mushrooms, goat cheese, and arugula are all perfect together.
Rachel Tsubane
[email protected]This salad is a great way to use up leftover Portobello mushrooms. I added some grilled chicken to mine for extra protein and it was delicious.
Maxamed Cali
[email protected]This salad is so easy to make and it's always delicious. I love the combination of the blackened mushrooms, goat cheese, and arugula.
Denki Kaminari
[email protected]I've made this salad several times now and it's always a hit. It's a great way to get your veggies in and it's also very filling.
Hubi ezu
[email protected]This salad is a great summer dish. It's light and refreshing, and the blackened mushrooms add a nice smoky flavor.
Nazma Begum
[email protected]I love the combination of flavors in this salad. The blackened mushrooms, goat cheese, and arugula are all perfect together.
Dan Larose
[email protected]This salad is a great way to use up leftover Portobello mushrooms. I added some grilled chicken to mine for extra protein and it was delicious.
Adisyn Jones
[email protected]I made this salad for a picnic and it was a huge success! Everyone loved the unique flavor of the blackened mushrooms. The salad was also very easy to make, which is always a plus.
Bead Boi
[email protected]This salad was a hit at my last dinner party! ThePortobello mushrooms were perfectly blackened and the dressing was light and flavorful. I will definitely be making this again.