Follow Cookwork on Twitter
Follow Cookwork on Facebook

Grilled Portobello Caesar Salad

Mushrom24

rating

  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings
prepare
cook
4
serves

INGREDIENTS

4 Portobellos, stemmed and thinly sliced
Salt, to taste
Pepper, to taste
1/4 cup olive oil, reserved extra
2 tbsp. lemon juice
1/2 tsp. anchovy paste
1/2 tsp. Dijon mustard
1 garlic clove, minced or pressed
12 cups chopped romaine lettuce, rinsed and crisped (about 10 oz.)
1/4 cup Parmesan cheese
2 cups seasoned croutons
Lemon slices, for garnish

INSTRUCTIONS

  1. 1
    For Grilled Portobellos: Brush each cap with olive oil; season with salt and pepper. Arrange on a sheet pan. Bake at 500ºF until mushrooms are tender, about 8 minutes. Cool slightly; then thinly slice; reserve.
  2. 2
    For Salad: Meanwhile, in a large bowl, whisk 1/4 cup oil, lemon juice, anchovy paste, mustard and garlic to blend. Add lettuce, cheese and croutons; gently toss. Divide among 4 serving plates. Top each salad with sliced portobellos; serve immediately.

recipe search tags

preparation methods
Meals/Courses
cuisines North & South American, Other North American
Spinner Loading