Blackened Portobello Mushroom Salad
photo by JustJanS
- Ready In:
- 15mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1⁄4 cup red wine vinegar
- 1⁄4 cup balsamic vinegar
- 1⁄4 cup tomato juice
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
- 2 teaspoons stone ground mustard
- 1⁄4 teaspoon fresh coarse ground black pepper
- 4 (4 ounce) portobello mushroom caps (about 5 inches wide)
- 1 tablespoon cajun seasoning
- 2 teaspoons olive oil
- cooking spray
- 16 cups mixed greens
- 1 large tomatoes, cut into 8 wedges
- 1⁄2 cup thinly sliced red onion, separated into rings
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1⁄4 cup crumbled blue cheese
directions
- 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.
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Reviews
-
I just knew we were going to LOVE this salad when I first saved it to make. I made my own Cajun seasoning using Recipe #374037. I bought a bag of greens which I suspect was about half what you suggested and made this on one pretty platter as a side to steaks. I'm going to make this gorgeous salad again really, really soon.
RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri