BROILED PORTOBELLO MUSHROOM SALAD-Mylinda
- 3/4pound sliced Portobello mushrooms
- ½cup fat free Italian dressing
- 4cups bite-size pieces mixed salad greens
- ½cup crumbled herbed or plain Chévre (goat) cheese (2 ounces)
- ½cup shredded mozzarella cheese (2 ounces)
- 4 slices bread, toasted and cut in half
- 4 roma (plum) tomatoes, sliced
- Set oven control to broil .Spray broiler pan rack with cooking spray .Brush dressing on both sides of mushrooms; reserve remaining dressing .place mushrooms on rack in broiler pan . Broil with tops 2 to4 inches from heat 4 minuets ;turn .Broil about 3 min. longer or just until mushrooms are tender
- While mushrooms are broiling, divide salad greens among 4 plates . Mix chesses; spread on toast
- Place mushrooms on salad greens .Top with tomatoes. Drizzle with remaining dressing. Serve with toast
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