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  • Prep Time 5 minutes
  • Cook Time 10 minutes
  • Total Time 15 minutes
  • Yield 4 1x
Author Mushroom Council

Meaty portabella mushrooms top this vegetarian Cobb salad, perfect for lunch or as a hearty side salad.

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Ingredients

Scale
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 red bell pepper, cut in 2-inch pieces
  • 4 portabella mushrooms, sliced
  • 4 cups chopped romaine lettuce
  • 1/4 cup prepared vinaigrette salad dressing, or more to taste
  • 6 hard boiled eggs, coarsely chopped
  • 4 ounces crumbled blue cheese

Instructions

  1. Wish together oil, salt and pepper and brush mushroom strips and red peppers with mixture. Place red pepper pieces on a skewer and grill peppers and mushrooms, turning once, for about 10 minutes.
  2. Toss lettuce with vinaigrette and arrange on a shallow serving platter. Arrange mushrooms, roasted peppers, eggs and blue cheese in four “stripes” across the bed of lettuce. Serve chilled.

Nutrition

  • Calories: 370 calories
  • Sugar: 6 grams
  • Sodium: 650 milligrams
  • Fat: 26 grams
  • Saturated Fat: 9 grams
  • Carbohydrates: 12 grams
  • Fiber: 3 grams
  • Protein: 19 grams
  • Cholesterol: 340 milligrams

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