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Portabello Mushrooms Stuffed With Caesar Salad

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C
MineralsSelenium, Copper, Natrium, Chromium, Calcium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 cups 1896ml Portabello mushrooms (large)

  2. Olive oil cooking spray

  3. 2 tablespoons 30ml Lemon juice

  4. 6 Anchovy filets - chopped

  5. 1 teaspoon 5ml White wine vinegar

  6. 2 teaspoons 10ml Dijon mustard

  7. 1 Garlic - minced

  8. 1 tablespoon 15ml Olive oil

  9. 1/4 Low-fat tofu - (12 1/3 oz)

  10. 6 tablespoons 90ml Grated Parmesan cheese

  11. 2 tablespoons 30ml Water

  12. 8 cups 1168g / 41oz Coarsely-chopped romaine - (abt 3/4 head)

  13. 4 Anchovies - cut in half

  14. Garlic Croutons

  15. 2 Whole wheat bread - crusts removed,

  16. And cut in 1" cubes

  17. Garlic olive oil cooking spray

  18. Salt - to taste

  19. 1 tablespoon 15ml Grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. To make the Garlic Croutons: Place bread in single layer on baking pan sprayed with garlic cooking spray. Lightly spray bread cubes with cooking spray. Sprinkle with salt. Bake at 400 degrees until bread is browned, about 10 minutes. Toss hot toasted bread cubes with Parmesan cheese; set aside.

  2. Wipe mushrooms with damp paper towel. Cut off stems. Using spoon, scrape gills off underside of mushrooms caps. Place mushrooms stem-side down on baking pan and spray with cooking spray. Sprinkle lightly with salt. Bake at 450 degrees 5 minutes. Turn, spray surface of mushroom and lightly salt. Bake 5 more minutes. Remove and keep warm.

  3. Puree lemon juice, chopped anchovies, vinegar, mustard, garlic, olive oil and tofu in food processor until smooth. Blend in 2 tablespoons Parmesan cheese and water.

  4. Toss together romaine, remaining cheese, dressing and croutons. Spoon into warm mushroom caps. Top each with 1/2 anchovy.

  5. This recipe yields 8 servings.

  6. Each serving: 95 calories ; 405 mg sodium; 9 mg cholesterol; 5 grams fat; 7 grams carbohydrates; 7 grams protein; 0.81 gram fiber.

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