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Grilled Portobello Mushroom Salad with Gorgonzola Dressing

Source of Recipe

Marla


List of Ingredients

Grilled Portobello Mushroom Salad with Gorgonzola Dressing


4 oz. Gorgonzola or other blue cheese, crumbled
1 cup sour cream
1/4 cup mayonnaise
1 Tbsp. red wine vinegar
1 teaspoon minced garlic
1 salt and pepper
4 portobello mushrooms, 3-4 oz. each extra-virgin olive oil
salt and pepper
2 romaine hearts
1 roasted red pepper, peeled, seeded and cut into 4 pieces



Recipe



Mash the cheese to a paste.

Stir in the sour cream, mayonnaise, vinegar and garlic.

Season to taste.

Remove the stem from the mushroom and scrape out the gills
with a small spoon. Score the tops in a cross-hatch pattern.

Season the mushrooms with the olive oil, salt and pepper.

Grill or broil, 2-3 minutes on each side until cooked through.

Cut the romaine hearts in half and place on 4 plates.

Drizzle with the dressing.

Top with a mushroom and a piece of red pepper.

Serves 4

Carbohydrates per Serving: 14.18
Carbohydrates per Serving minus Fiber: 8.50