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Prep 10min
Total20min
Servings4
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Ingredients
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
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Steps
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.
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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.
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