Broiled Portobello Mushroom Salad

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.

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

4

servings

1/2
cup Italian dressing
3/4
lb sliced fresh portabella mushrooms
4
cups bite-size pieces mixed salad greens
1/2
cup crumbled herbed or plain chèvre (goat) cheese (2 oz)
1/2
cup shredded mozzarella cheese (2 oz)
4
slices French bread, toasted and cut in half
4
roma (plum) tomatoes, sliced
  1. 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.
  2. Meanwhile, divide salad greens among 4 plates. In small bowl, mix cheeses; spread on toast.
  3. Place mushrooms on salad greens. Top with tomatoes. Drizzle with remaining dressing. Serve with toast.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 430
    • (Calories from Fat 190),
  • Total Fat 21g
    • (Saturated Fat 5g,
    • Trans Fat 1/2g),
  • Cholesterol 25mg;
  • Sodium 890mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 5g,
    • Sugars 6g),
  • Protein 16g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.