Ingredients Jump to Instructions ↓

  1. 2 largefresh portobello mushrooms (about 4 ounces each)

  2. 2 teaspoonsolive oil

  3. 1 tablespoonlemon juice

  4. 1 tablespoonred wine vinegar

  5. 2 teaspoonsDijon-style mustard

  6. 1 teaspoonWorcestershire sauce

  7. 1 clovegarlic, minced

  8. 1/8 teaspoonground black pepper

  9. 1/2 cupfat-free mayonnaise dressing or salad dressing

  10. 8 cupstorn romaine lettuce

  11. 1/2 cupfat-free croutons

  12. 1 to 2 tablespoonsshaved Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Directions Wipe mushrooms clean with a damp cloth. Remove stems and gills from mushrooms. Brush mushrooms lightly with olive oil. For a charcoal grill, grill mushrooms on the rack of an uncovered grill directly over medium coals for 5 minutes. Turn and grill 5 to 7 minutes more or until tender. (For a gas grill, preheat grill. Reduce heat to medium. Place mushrooms on grill rack over heat. Cover and grill as directed above.) Meanwhile, in a small bowl, combine lemon juice, red wine vinegar, Dijon-style mustard, Worcestershire sauce, garlic, and pepper. Whisk in mayonnaise. Slice grilled mushrooms. Toss lettuce with dressing in a very large bowl. Divide among serving plates. Top each with sliced mushrooms, croutons, and cheese.


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