Portabella Mushrooms Stuffed With Caesar Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
8 large portabella mushrooms |
olive oil flavored cooking spray |
salt |
2 tablespoons lemon juice |
6 anchovy fillets, chopped |
1 teaspoon white wine vinegar |
2 teaspoons dijon mustard |
1 garlic clove, minced |
1 tablespoon olive oil |
3 1/8 ounces low-fat tofu |
6 tablespoons grated parmesan cheese |
2 tablespoons water |
8 cups coarsely-chopped romaine lettuce (about 3/4 head) |
4 whole anchovies, cut in half |
2 slices whole wheat bread, crusts removed, and cut in 1 inch cubes |
garlic-flavored non-stick spray |
salt |
1 tablespoon grated parmesan cheese |
Directions:
1. Make croutons, place bread in single layer on baking pan sprayed with garlic cooking spray.
2. Lightly spray bread cubes with cooking spray.
3. Sprinkle with salt.
4. Bake at 400 degrees until bread is browned, about 10 minutes.
5. Toss hot toasted bread cubes with parmesan cheese; set aside.
6. Wipe mushrooms with damp paper towel.
7. Cut off stems.
8. Using spoon, scrape gills off underside of mushrooms caps.
9. Place mushrooms stem-side down on baking pan and spray with cooking spray.
10. Sprinkle lightly with salt.
11. Bake at 450 degrees 5 minutes.
12. Turn, spray surface of mushroom and lightly salt.
13. Bake 5 more minutes.
14. Remove and keep warm.
15. Puree lemon juice, chopped anchovies, vinegar, mustard, garlic, olive oil and tofu in food processor until smooth.
16. Blend in 2 tablespoons parmesan cheese and water.
17. Toss together romaine, remaining cheese, dressing and croutons.
18. Spoon into warm mushroom caps.
19. Top each with 1/2 anchovy.
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