Portabella Mushrooms Stuffed With Caesar Salad 🍄🥗

Introduction:

Indulge in a unique twist on the classic Caesar salad with this delectable recipe for Portabella Mushrooms Stuffed With Caesar Salad. Combining the earthy flavors of portabella mushrooms with the creamy richness of Caesar dressing, this dish is sure to tantalize your taste buds and impress your guests. With simple ingredients and easy-to-follow instructions, you’ll have a restaurant-quality appetizer or light meal ready in no time!

Ingredients:

Nutritional Information (per serving):

• Calories: 90.3
• Fat: 4.2g
• Saturated Fat: 1.2g
• Cholesterol: 8.1mg
• Sodium: 309.1mg
• Carbohydrates: 8.3g
• Fiber: 2.6g
• Sugar: 3.2g
• Protein: 6.5g

Instructions:

1. Prepare the Croutons:

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   • Preheat your oven to 400°F (200°C).
   • Place slices of bread in a single layer on a baking pan sprayed with garlic-flavored cooking spray.
   • Lightly spray the bread cubes with cooking spray and sprinkle with salt.
   • Bake the bread cubes until they are browned and crispy, approximately 10 minutes.
   • Once baked, toss the hot toasted bread cubes with grated parmesan cheese and set them aside.

2. Prepare the Portabella Mushrooms:

   • Wipe the portabella mushrooms with a damp paper towel to clean them.
   • Cut off the stems of the mushrooms and use a spoon to scrape off the gills from the underside of the mushroom caps.
   • Place the mushrooms stem-side down on a baking pan and spray them with olive oil flavored cooking spray.
   • Lightly sprinkle the mushrooms with salt.
   • Bake the mushrooms at 450°F (230°C) for 5 minutes.
   • After 5 minutes, turn the mushrooms over, spray the surface with cooking spray, and lightly season with salt.
   • Bake for an additional 5 minutes, or until the mushrooms are tender.
   • Remove the mushrooms from the oven and keep them warm.

3. Prepare the Caesar Dressing:

   • In a food processor, combine lemon juice, chopped anchovies, white wine vinegar, Dijon mustard, garlic clove, olive oil, and low-fat tofu.
   • Blend the ingredients until smooth and well combined.
   • Add 2 tablespoons of grated parmesan cheese and water to the dressing mixture and blend until smooth.

4. Assemble the Salad:

   • In a large mixing bowl, toss together chopped romaine lettuce, remaining grated parmesan cheese, Caesar dressing, and the prepared croutons until well coated.

5. Stuff the Mushrooms:

   • Spoon the Caesar salad mixture into the warm portabella mushroom caps, dividing it evenly among them.
   • Top each stuffed mushroom with half of an anchovy for an extra burst of flavor.

6. Serve and Enjoy:

   • Arrange the stuffed mushrooms on a serving platter and garnish with fresh parsley or additional grated parmesan cheese, if desired.
   • Serve immediately as a delicious appetizer or light meal.

Tips:

• For a vegetarian version, you can omit the anchovies from the dressing or substitute them with capers for a similar briny flavor.
• Feel free to customize the salad by adding extra ingredients such as cherry tomatoes, sliced cucumber, or black olives.
• Make sure to adjust the seasoning according to your taste preferences, adding more salt or lemon juice if desired.

With its flavorful combination of savory mushrooms, creamy dressing, and crunchy croutons, these Portabella Mushrooms Stuffed With Caesar Salad are sure to become a favorite in your recipe repertoire. Whether you’re hosting a dinner party or simply craving a tasty and satisfying dish, give this recipe a try and prepare to be amazed by its deliciousness!