Grilled Portobellos on Bean Salad
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.
Servings: 3
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 425 |
| protein | 17 g |
| fat | 23 g |
| carbohydrate | 43 g |
| very high source fibre | - |
| calcium | good source |
| excellent source iron. | - |
Suggested Recipes
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8 portobellini or small portobello mushrooms (12 oz/375 g)
1 can (19 oz/540 mL) white pea beans, drained, rinse
2/3 cup (150 mL) chopped celery
1/4 cup (50 mL) finely chopped red onion
Half small sweet red pepper, chopped
2 tbsp (25 mL) chopped fresh parsley
1 bunch arugula or watercress, coarse stem removed
1 oz (30 g) asiago or parmesan cheese, shaved
Dressing:
1/4 cup (50 mL) olive oil
3 tbsp (50 mL) white_wine_vinegar
1 tbsp (15 mL) chopped fresh rosemary or thyme
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and 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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