Best Caesar Salad With Portobello Mushrooms Recipes

Sliced Grilled Portobello Mushroom Sorta-Caesar Salads image

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 14

Extra-virgin olive oil for drizzling, plus 1/3 cup
8 large portobello mushroom caps, brushed clean with a damp towel
1 tablespoons finely chopped rosemary leaves, a few sprigs
1 tablespoon, a palm full, grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
2 crusty semolina rolls or 1/2 small loaf semolina bread
2 cloves garlic, cracked away from skin
1 lemon, juiced
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce, eyeball it
1 teaspoon hot sauce (recommended: Tabasco) eyeball it
2 teaspoons anchovy paste - a must for me, optional for you
3 hearts romaine, chopped
1 cup grated Parmigiano or Romano, a few generous handfuls
Ground black pepper

Steps:

Heat a grill pan or outdoor grill to medium-high heat. Drizzle olive oil evenly over mushroom caps liberally then rub with rosemary and grill seasoning. Grill 3 to 4 minutes on each side - until dark and tender. Remove the caps and reserve.
While mushrooms cook, toast split rolls or bread under broiler until deeply golden then rub with 1 clove of cracked, split garlic. Drizzle extra-virgin olive oil over the bread and season with a little pepper then chop bread into cubes.
Rub the inside of a bowl with remaining cracked clove of garlic. Combine the lemon juice, Dijon, Worcestershire, hot sauce and anchovy paste. Whisk in 1/3 cup extra-virgin olive oil. Add the greens and bread to the bowl and toss greens with dressing to coat. Add cheese to salad and toss again then season with black pepper, to taste. Top servings of salad with sliced mushrooms across the top.

Mushroom Caesar Salad image

Provided by Lorraine Vassalo

Yield Serves 4

Number Of Ingredients 13

1/4 cup fresh lemon juice
4 anchovy fillets
2 large garlic cloves
2 teaspoons drained capers
2 teaspoons Dijon mustard
2 teaspoons prepared white horseradish
1 teaspoon Worcestershire sauce
2 dashes of hot pepper sauce (such as Tabasco)
3/4 cup olive oil
1/2 pound mushrooms, thinly sliced
1 large head romaine lettuce, torn into bite-size pieces
2 cups purchased garlic-flavored croutons
1/2 cup grated Parmesan cheese

Steps:

Blend first 8 ingredients in processor until almost smooth. Gradually add oil and process until thick dressing forms. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Toss mushrooms with 1/3 cup dressing in medium bowl. Let marinate 15 minutes. Place lettuce in large bowl. Add mushrooms, croutons and cheese. Toss with enough dressing to coat generously. Season salad with salt and pepper.