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  • Dr. Chufo Weight Loss

Blackened Portabella Salad

  • 1/4 cup red wine vinegar

  • 1/4 cup balsamic vinegar

  • 1/4 cup low-sodium tomato juice

  • 2 teaspoons Dijon mustard

  • 2 teaspoons stone-ground mustard*

  • 1/4 teaspoon coarse ground, fresh black pepper

  • 4 whole portabella mushrooms

  • 1 tablespoon Cajun spice seasoning

  • 8 cups Romaine lettuce

  • 1 tomato

  • 1/2 cup thinly sliced red onion

*Stone-ground mustard is a condiment produced by grinding brown mustard seeds with a stone mill to provide a course texture food spread.


Preheat grill over medium-high heat. Combine the first 6 ingredients in a large Ziploc plastic bag. Add mushrooms to bag, seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from the bag, reserve marinade. Season mushrooms for 2 minutes on each side, or until tender and browned. Cool; cut diagonally into thin slices. On 4 salad plates, arrange 2 cups of Romaine lettuce each. Top with mushroom slices, 2 tomato wedges, and onions. Drizzle with reserved marinade or use a fat-free dressing of your choice.





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