Chipotle Portobello Salad

• 3 Tbs. olive oil
• 1 Tbs. tamari or low-sodium soy sauce
• 3 Tbs. fresh lime juice
• 1/2 tsp. ground chipotle pepper
• 4 large portobello mushrooms, stems removed
• Salt and freshly ground black pepper to taste
• 3 romaine hearts, rinsed and torn into bite-sized pieces
• Creamy Lime-Cheddar Dressing (see recipe below)
• 1 11-oz. pkg. croutons

1. In large bowl, whisk together 2 Tbs.
2. olive oil, tamari, lime juice and chipotle pepper.
3. Season mushrooms with salt and pepper, and brush with chipotle mixture.
4. Let stand 10 minutes.
5. Coat large skillet with nonstick cooking spray, add remaining 1 Tbs.
6. of oil and heat over medium-high heat.
7. Add mushrooms, and cook 3 to 4 minutes on each side, or until lightly browned and tender.
8. Transfer mushrooms to cutting board, let cool slightly and cut diagonally into thin slices.
9. In large bowl, toss romaine with Creamy Lime-Cheddar Dressing.
10. Transfer lettuce to serving platter, and top with mushrooms and croutons.
11. 2 green onions (white and most of green parts), chopped
12. 1 Tbs.
13. white miso or 1 tsp.
14. vegetarian Worcestershire sauce
15. 1 medium-sized clove garlic
16. 2 Tbs.
17. fresh lime juice
18. 1/4 cup unsweetened soymilk
19. 1/4 cup extra virgin olive oil
20. 1/4 cup grated aged white cheddar cheese or soy cheddar cheese
21. Freshly ground black pepper to taste
22. In food processor or blender, combine onions, miso, garlic, lime juice, soymilk, olive oil and cheese, and process until smooth and creamy.
23. Transfer to small bowl, and season to taste with black pepper.

olive oil, soy sauce, lime juice, ground chipotle pepper, portobello mushrooms, salt, hearts, limecheddar dressing, croutons

Taken from www.vegetariantimes.com/recipe/chipotle-portobello-salad/ (may not work)