Blackened Portobello Mushroom Salad Recipe

• 1/4 c. red wine vinegar
• 1/4 c. balsamic vinegar
• 1/4 c. tomato juice
• 2 tsp Dijon mustard
• 2 tsp stoneground mustard
• 1/4 tsp coarsely grnd pepper
• 4 whl Portobello mushroom
• 1 Tbsp. Cajun seasoning for steak
• 16 c. romaine lettuce, or possibly fancy salad greens
• 1 whl tomato
• 1/2 c. red onion -- thinly sliced
• 1 can cannellini beans rinsed and liquid removed

1. Combine first 6 ingredients in a large zip-top bag.
2. Add in mushrooms to bag; seal.
3. Marinate 10 min, turning occasionally.
4. Remove mushrooms from bag, reserving marinade.
5. Sprinkle mushrooms with Cajun spice.
6. Grill Portobello Mushrooms on the bbq or possibly spray a nonstick skillet with PAM or possibly equal.
7. Over medium-high heat, grill the mushrooms; cook 2 min on each side or possibly till very brown.
8. Cold; cut mushrooms diagonally into thin slices.
9. Arrange 4 c. salad greens on each of 4 plates.
10. Top each with mushroom slices, 2 tomato wedges, and onion rings.
11. Sprinkle with 1/4 c beans.
12. Drizzle with reserved marinade.

red wine vinegar, balsamic vinegar, tomato juice, mustard, stoneground mustard, pepper, mushroom, cajun seasoning for steak, romaine lettuce, tomato, red onion, cannellini beans

Taken from cookeatshare.com/recipes/blackened-portobello-mushroom-salad-86902 (may not work)