Blackened Portobello-Mushroom Salad

Cooking Recipes Catalogue

The meaty texture of the Portobello earns this salad star billing with a supporting cast of greens and white Italian kidney beans.

INGREDIENTS (for 4 servings):


  • Combine first 7 ingredients in a large zip-top plastic bag. Add mushrooms to bag; seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from bag, reserving marinade.
  • Sprinkle mushrooms with Cajun seasoning. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms; cook 2 minutes on each side or until very brown. Cool; cut mushrooms diagonally into thin slices.
  • Arrange 4 cups salad greens on each of 4 plates. Top each with mushroom slices, 2 tomato wedges, and onion rings. Sprinkle each with 1/4 cup beans and 1 tablespoon blue cheese. Drizzle the reserved marinade evenly over salads.

  • Reprinted with permission of Cooking Light® magazine. All rights reserved.

    CALORIES 260 (37% from fat); FAT 10.7g (sat 2.4g, mono 5.2g, poly 1.7g); PROTEIN 12.8g; CARB 31.4g; FIBER 7.7g; CHOL 5mg; IRON 5.4mg; SODIUM 669mg; CALC 165mg