From: Kennett Steak & Mushroom, Kennet Square, PA. Yield: 15 salads.
15 medium Portabella mushrooms
1cup balsamic salad dressing
1 Tbsp. balsamic vinegar
1 tsp. dried rosemary, crushed
1 tsp. dried thyme, crushed
2 1 /2 lb. chopped romaine lettuce, crisped
as needed, Caesar Dressing, prepared
5 cups seasoned croutons
2 cups shaved Parmesan cheese
as needed, fresh cracked pepper
Remove stems from portabella mushrooms; set aside. In large container, mix balsamic dressing, vinegar, rosemary and thyme. Add portabella mushrom caps; cover and refrigerate for 24 hours.
Per order: Drain and grill a portabella mushroom cap for approximately 5 minutes, turning once. Meanwhile, toss together about 3 cups lettuce with enough Caesar dressing to coat, and arrange. Gently toss in about 1 /3 cup croutons and 2 Tbsp. cheese. Slice grilled portabella cap and arrange on top. Sprinkle with cracked black pepper and serve immediately.
MUSHROOM COUNCIL
