Blackened Portobello-Mushroom Salad

Recipe from

Cooking Light

Nutritional Information

Calories 260
Caloriesfromfat 37 %
Fat 10.7 g
Satfat 2.4 g
Monofat 5.2 g
Polyfat 1.7 g
Protein 12.8 g
Carbohydrate 31.4 g
Fiber 7.7 g
Cholesterol 5 mg
Iron 5.4 mg
Sodium 669 mg
Calcium 165 mg


1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/4 cup tomato juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
2 teaspoons stone-ground mustard
1/4 teaspoon coarsely ground pepper
4 (4-ounce) portobello mushroom caps (about 5 inches wide)
1 tablespoon Cajun seasoning for steak (such as Chef Paul Prudhomme's Steak Magic)
2 teaspoons olive oil
Cooking spray
16 cups gourmet salad greens
1 large tomato, cut into 8 wedges
1/2 cup thinly sliced red onion, separated into rings
1 (15-ounce) can cannellini or other white beans, rinsed and drained
1/4 cup (1 ounce) crumbled blue cheese


Combine first 7 ingredients in a large zip-top plastic bag. Add mushrooms to bag; seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from bag, reserving marinade.

Sprinkle mushrooms with Cajun seasoning. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms; cook 2 minutes on each side or until very brown. Cool; cut mushrooms diagonally into thin slices.

Arrange 4 cups salad greens on each of 4 plates. Top each with mushroom slices, 2 tomato wedges, and onion rings. Sprinkle each with 1/4 cup beans and 1 tablespoon blue cheese. Drizzle the reserved marinade evenly over salads.