Enjoy your dinner with this broiled mushroom salad that's topped with tomatoes and layered over salad greens - ready in 20 minutes.
cup Italian dressing
lb sliced fresh portabella mushrooms
cups bite-size pieces mixed salad greens
cup crumbled herbed or plain chèvre (goat) cheese (2 oz)
cup shredded mozzarella cheese (2 oz)
slices French bread, toasted and cut in half
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.
During the summer, cook the portabella mushrooms on an outdoor grill for extra flavor. If goat cheese isn’t your favorite, use 1/2 cup garden-vegetable or soft cream cheese with chives and onions instead.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.