Grilled Portabello Mushroom Salad with Gorgonzola Dressing
| Serves 4
4 oz. Gorgonzola or other blue cheese, crumbled
1 cup sour cream
1/4 cup mayonnaise
1 Tbsp. red wine vinegar
1 tsp. minced garlic
1 salt and pepper
4 portabello 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
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.
Total Carbohydrates: 56.73
Total Carbohydrates Minus Fiber: 34.01
Carbohydrates per Serving: 14.18
Carbohydrates per Serving minus Fiber: 8.50
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