Blackened Portobello-Mushroom Salad
Blackened Portobello-Mushroom Salad might be just the main course you are searching for. Watching your figure? This gluten free and vegetarian recipe has 280 calories, 15g of protein, and 9g of fat per serving. This recipe serves 4. A mixture of portobello mushroom caps, onion, cannellini beans, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
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.