Broiled Portobello Mushroom Salad

Enjoy your dinner with this broiled mushroom salad that's topped with tomatoes and layered over salad greens -- ready in 20 minutes.


4 servings


1/2 cup Italian dressing
3/4 pound sliced fresh portabella mushrooms
4 cups bite-size pieces mixed salad greens
1/2 cup crumbled herbed or plain chèvre (goat) cheese (2 ounces)
1/2 cup shredded mozzarella cheese (2 ounces)
4 slices French 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 to 4 inches from heat 4 minutes; turn. Broil about 3 minutes longer or just until mushrooms are tender.

Meanwhile, divide salad greens among 4 plates. In small bowl, mix cheeses; spread on toast.

Place mushrooms on salad greens. Top with tomatoes. Drizzle with remaining dressing. Serve with toast.

Estimated Time

Preparation/Total Time: 20 minutes

Nutritional Information

1 Serving (1 Serving): Calories 430 (Calories from Fat 190), Total Fat 21 g (Saturated Fat 5 g, Trans Fat 1/2 g), Cholesterol 25 mg; Sodium 890 mg; Total Carbohydrate 43 g (Dietary Fiber 5 g, Sugars 6 g), Protein 16 g; Exchanges: 2 Starch; 2 Vegetable; 1 High-Fat Meat; 2 1/2 Fat; Carbohydrate Choices: 3

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