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Kennett Grilled Portabella Caesar Salad

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15
serves

INGREDIENTS

15 medium portabella mushrooms
1 cup balsamic salad dressing
1 tbsp. balsamic vinegar
1 tsp. dried rosemary, crushed
1 tsp. dried thyme, crushed
2.5 lb. chopped romaine lettuce, crisped
Caesar salad dressing, as needed
5 cups seasoned croutons
2 cups shaved Parmesan cheese
fresh cracked pepper, as needed

INSTRUCTIONS

  1. 1
    Remove stems from portabella mushrooms; set aside. In large container mix balsamic dressing, vinegar, rosemary and thyme. Add portabella mushroom caps; cover and refrigerate for 24 hours.
  2. 2
    Per Order: Drain and grill a portabella mushroom cap for approximately 5 minutes, turning once. Meanwhile, toss together about 3 cups lettuce with enough Caesar dressing to coat and arrange. Gently toss in about 1/3 cup croutons and 2 tbsp. cheese. Slice grilled Portabella cap and arrange on top. Sprinkle with cracked black pepper and serve immediately.

notes

Recipe Credit: Kennett Steak & Mushroom; Kennett Square, PA

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cuisines North & South American, Other North American
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