Meaty Portabello mushrooms top this vegetarian grilled mushroom Cobb salad, which is perfect for lunch or as a hearty side salad.

Grilled-Mushroom-Cobb-Salad

Grilled mushroom Cobb salad recipe
Ingredients

2 tablespoons olive oil
Salt and pepper to taste
1  red bell pepper, cut in 2-inch pieces
4  Portabella mushrooms, sliced
4  cups chopped romaine lettuce
1/4 cup prepared vinaigrette salad dressing, or more to taste
4 hard boiled eggs, coarsely chopped
4 ounces crumbled blue cheese

Directions

Wish together oil, salt and pepper and brush mushroom strips and red peppers with mixture. Place red pepper pieces on a skewer and grill peppers and mushrooms, turning once, for about 10 minutes.

Toss lettuce with vinaigrette and arrange on a shallow serving platter. Arrange mushrooms, roasted peppers, eggs and blue cheese in four “stripes” across the bed of lettuce. Serve chilled.

Serving Size: 1 portabella mushroom and 1 hardboiled egg on prepared salad

Makes 4 servings

Nutrition information (per serving)

Calories: 330; Total Fat: 25g; Saturated Fat: 8g; Cholesterol: 235mg; Sodium: 620mg; Protein: 16g; Carbohydrate: 12g; Dietary Fiber: 3g


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About: Recipe and photo courtesy of the Mushroom Council (mushroominfo.com)

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