Grilled Portabello Mushroom Salad With Gorgonzola Dressing

Recipe Ingredients

4 oz	113g	Gorgonzola cheese - crumbled
		= (or other blue cheese)
1 cup	237ml	Sour cream
1/4 cup	59ml	Mayonnaise
1 tablespoon	15ml	Red wine vinegar
1 teaspoon	5ml	Minced garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Portabello mushrooms - (3 to 4 oz ea)
		Extra-virgin olive oil - as needed
2		Romaine hearts
1		Roasted red pepper - peeled, seeded,
		And cut into 4 pieces

Recipe Instructions

Mash the cheese to a paste. Stir in the sour cream, mayonnaise, vinegar and garlic. Season to taste.

Remove the stem from the mushroom and scrape out the gills with a small spoon. Score the tops in a cross-hatch pattern. Season the mushrooms with the olive oil, salt and pepper. Grill or broil, 2 to 3 minutes on each side until cooked through.

Cut the romaine hearts in half and place on 4 plates. Drizzle with the dressing. Top with a mushroom and a piece of red pepper.

This recipe yields 4 servings.

Total Carbohydrates: 56.73 grams

Total Carbohydrates minus Fiber: 34.01 grams

Carbohydrates per Serving: 14.18 grams

Carbohydrates per Serving minus Fiber: 8.50 grams

Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca

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