Grilled Portabello Mushroom Salad With Gorgonzola Dressing
This recipe was sent to me by my mom Lynn. She found it on the web and the credit for this recipe goes to Karen Barnaby
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.
Serves 4
8.5 Net Carbs Per Serving
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