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- 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,
- cal. (kcal) 71,
- Fat, total (g) 3,
- chol. (mg) 3,
- sat. fat (g) 1,
- carb. (g) 10,
- Monosaturated fat (g) 2,
- fiber (g) 3,
- sugar (g) 4,
- pro. (g) 3,
- vit. A (IU) 4227,
- vit. 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 (mg) 40,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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