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Grilled Portobellos on Bean Salad

By The Canadian Living Test Kitchen

Tested till perfect

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Grilled Portobellos on Bean Salad

This recipe makes 3 servings

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Nutritional Info
Per serving: about -
cal 425
pro 17 g
total fat 23 g
carb 43 g

More great recipes from this menu:

Serve this novel salad on watercress or arugula with toasted garlic bread or grilled focaccia (flatbread) and sliced tomatoes. Use a potato peeler to shave off curls of Asiago, Parmesan or old Cheddar cheese.

Ingredients

  • 8 (12 oz/375 g) portobellini mushrooms or small portobello_mushrooms
  • 1 can (19 oz/540 mL) white pea beans, drained, rinse
  • 2/3 cup chopped celery
  • 1/4 cup finely chopped red onion
  • 1/2 small sweet red pepper, chopped
  • 2 tbsp chopped fresh parsley
  • 1 bunch arugula or watercress, coarse stem removed
  • 1 oz Asiago cheese or Parmesan cheese, shaved
  • Dressing:
  • 1/4 cup olive oil
  • 3 tbsp white wine vinegar
  • 1 tbsp chopped fresh rosemary or fresh thyme
  • 2 cloves garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper

Preparation

Dressing: In small bowl, whisk together oil, white wine vinegar, rosemary, garlic, salt and pepper.

Cut stems off mushrooms just below cap and reserve for another use. Wipe top of caps with damp towel. Remove 1 tbsp (15 mL) of the dressing; brush over mushrooms. Place on greased grill over medium-high heat; cook, turning once, for 8 to 10 minutes or until tender. Slice if desired.

Meanwhile, in large bowl, combine beans, celery, onion, red pepper, parsley and remaining dressing.

Line plates with arugula; mound bean salad on top. Place 2 mushrooms on each salad. Top with cheese. Serve immediately.

 

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