Portabello Mushrooms Stuffed With Caesar Salad

Recipe Ingredients

8 cups	1896ml	Portabello mushrooms (large)
		Olive oil cooking spray
		Salt - to taste
2 tablespoons	30ml	Lemon juice
6		Anchovy filets - chopped
1 teaspoon	5ml	White wine vinegar
2 teaspoons	10ml	Dijon mustard
1		Garlic - minced
1 tablespoon	15ml	Olive oil
1/4		Low-fat tofu - (12.3 oz)
6 tablespoons	90ml	Grated Parmesan cheese
2 tablespoons	30ml	Water
8 cups	1168g / 41oz	Coarsely-chopped romaine - (abt 3/4 head)
4		Anchovies - cut in half
		Garlic Croutons
2		Whole wheat bread - crusts removed,
		And cut in 1" cubes
		Garlic olive oil cooking spray
		Salt - to taste
1 tablespoon	15ml	Grated Parmesan cheese

Recipe Instructions

To make the Garlic Croutons: Place bread in single layer on baking pan sprayed with garlic cooking spray. Lightly spray bread cubes with cooking spray. Sprinkle with salt. Bake at 400 degrees until bread is browned, about 10 minutes. Toss hot toasted bread cubes with Parmesan cheese; set aside.

Wipe mushrooms with damp paper towel. Cut off stems. Using spoon, scrape gills off underside of mushrooms caps. Place mushrooms stem-side down on baking pan and spray with cooking spray. Sprinkle lightly with salt. Bake at 450 degrees 5 minutes. Turn, spray surface of mushroom and lightly salt. Bake 5 more minutes. Remove and keep warm.

Puree lemon juice, chopped anchovies, vinegar, mustard, garlic, olive oil and tofu in food processor until smooth. Blend in 2 tablespoons Parmesan cheese and water.

Toss together romaine, remaining cheese, dressing and croutons. Spoon into warm mushroom caps. Top each with 1/2 anchovy.

This recipe yields 8 servings.

Each serving: 95 calories; 405 mg sodium; 9 mg cholesterol; 5 grams fat; 7 grams carbohydrates; 7 grams protein; 0.81 gram fiber.

Source:
The Los Angeles Times, 09-01-1999

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