- make this recipe
- user reviews (0)
-
2
large fresh portobello mushrooms (about 4 ounces each)
-
2
teaspoons olive oil
-
1
tablespoon lemon juice
-
1
tablespoon red wine vinegar
-
2
teaspoons Dijon-style mustard
-
1
teaspoon Worcestershire sauce
-
1
clove garlic, minced
-
1/8
teaspoon ground black pepper
-
1/2
cup fat-free mayonnaise dressing or salad dressing
-
8
cups torn romaine lettuce
-
1/2
cup fat-free croutons
-
1
- 2
tablespoons shaved Parmesan cheese
1. Wipe mushrooms clean with a damp cloth. Remove stems and gills from mushrooms. Brush mushrooms lightly with olive oil. For a charcoal grill, grill mushrooms on the rack of an uncovered grill directly over medium coals for 5 minutes. Turn and grill 5 to 7 minutes more or until tender. (For a gas grill, preheat grill. Reduce heat to medium. Place mushrooms on grill rack over heat. Cover and grill as directed above.)
2. Meanwhile, in a small bowl, combine lemon juice, red wine vinegar, Dijon-style mustard, Worcestershire sauce, garlic, and pepper. Whisk in mayonnaise.
3. Slice grilled mushrooms. Toss lettuce with dressing in a very large bowl. Divide among serving plates. Top each with sliced mushrooms, croutons, and cheese.
- Servings Per Recipe 6,
- Calories 71,
- Protein (gm) 3,
- Carbohydrate (gm) 10,
- Fat, total (gm) 3,
- Cholesterol (mg) 3,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 2,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 4,
- Vitamin A (IU) 4227,
- Vitamin C (mg) 19,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 113,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 256,
- Potassium (mg) 395,
- Calcium (DV %) 40,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
