Caesar Salad With Portabella Mushrooms Recipe

• 3 whl Portabella mushrooms
• 1/2 c. Extra virgin extra virgin olive oil (divided use)
• 2 Tbsp. Egg substitute
• 1 1/2 tsp Coarse-grain mustard
• 1 1/2 tsp Anchovy paste
• 2 Tbsp. Balsamic vinegar
• 2 Tbsp. Fresh lemon juice
• 1 x Clove garlic, minced very fine
• 1 x Clove garlic, cut in half (divided use)
• 1/4 c. Vegetable oil
• 1 tsp Fresh thyme
• 1/4 c. Finely grated Parmesan cheese Salt and freshly grnd black pepper
• 3 x Heads Romaine lettuce
• 1 1/2 c. Plain croutons

1. Brush mushrooms with some of the extra virgin olive oil and broil, gills up, 6 inches from the heat for 10 min.
2. Cold, slice and reserve.
3. While broiling, make the dressing: Whisk together egg substitute, mustard, anchovy paste, vinegar, lemon juice and minced garlic.
4. Start adding vegetable oil and remaining extra virgin olive oil a drop at a time till an emulsion forms (the oil no longer floats on top and is incorporated into the liquids).
5. Then pour in oils in a steady stream till all is incorporated.
6. Stir in thyme and cheese.
7. Season to taste with salt and pepper.
8. Remove leathery outer leaves of romaine and throw away or possibly reserve for another use.
9. Rinse the more tender leaves, core and pat with paper towels to dry.
10. Cut into bite-size pcs.
11. Rub inside of bowl with cut garlic clove and add in lettuce.
12. Toss.
13. Add in the mushrooms and about 1 c. of the dressing.
14. Toss again with the croutons.
15. Let stand 10 min before serving.
16. Makes 6servings.
17. NOTE: See "Roast Tenderloin Stuffed W/Italian Vegetables" for other menu items and a countdown for a sit-down dinner.

mushrooms, extra virgin, egg substitute, anchovy paste, balsamic vinegar, lemon juice, clove garlic, clove garlic, vegetable oil, thyme, parmesan cheese, croutons

Taken from cookeatshare.com/recipes/caesar-salad-with-portabella-mushrooms-97120 (may not work)