Portobello Mushroom Caesar Salad

We like salad year 'round, but it can get a little monotonous, even when you make your own dressing.  Rachel Ray has a recipe for Sliced Grilled Portobello Mushroom Sorta-Caesar Salad in her 30-Minute Meal cookbook, 2,4,6,8 Great Meals for Couples & Crowds and we really liked it! It is an easy, lite, fresh summer recipe.  You can add some protein if need be, I recommend grilling some chicken and squeezing fresh lemon juice over the fully cooked pieces.  Slice up and serve overtop the salad.

This time, I bought baby bella caps instead of the larger size, I find they cook up a little faster.  I removed the stems and sliced a small section of the mushroom off to allow it to lay nice and flat in the pan.

Follow the recipe for the cook time on the mushrooms and shortly thereafter, sprinkle some grill seasoning on each side of the mushrooms and saute for a few minutes longer.  We used Meat Magic which gave it a nice, savory flavor. 

I had planned to use semonlina rolls for the chunks of bread in the salad but I forgot them! So quick, plan B included some tortillas instead.  

I sliced up some tortillas, melted some butter and tossed them in the pan until golden.  Toss with a little s/p and parmesan cheese and you're good to go!

Toss with the dressed and then add the rest of the ingredients.

So good! RR suggested using anchovy paste and I wouldn't go without it.  You can use canned anchovies and finely chop and stir into the dressing.  You should be able to find the paste in the same aisle as tuna.  Enjoy!