Prep 20 mins
Cook 20 mins
- 8 large portabella mushrooms
- olive oil flavored cooking spray
- 2 tablespoons lemon juice
- 6 anchovy fillets, chopped
- 1 teaspoon white wine vinegar
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 3 1⁄8 ounces low-fat tofu
- 6 tablespoons grated parmesan cheese
- 2 tablespoons water
- 8 cups coarsely-chopped romaine lettuce (about 3/4 head)
- 4 whole anchovies, cut in half
- 2 slices whole wheat bread, crusts removed, and cut in 1 inch cubes
- garlic-flavored non-stick spray
- 1 tablespoon grated parmesan cheese
- Make croutons, place bread in single layer on baking pan sprayed with garlic cooking spray.
- Lightly spray bread cubes with cooking spray.
- Sprinkle with salt.
- Bake at 400 degrees until bread is browned, about 10 minutes.
- Toss hot toasted bread cubes with parmesan cheese; set aside.
- Wipe mushrooms with damp paper towel.
- Cut off stems.
- Using spoon, scrape gills off underside of mushrooms caps.
- Place mushrooms stem-side down on baking pan and spray with cooking spray.
- Sprinkle lightly with salt.
- Bake at 450 degrees 5 minutes.
- Turn, spray surface of mushroom and lightly salt.
- Bake 5 more minutes.
- Remove and keep warm.
- Puree lemon juice, chopped anchovies, vinegar, mustard, garlic, olive oil and tofu in food processor until smooth.
- Blend in 2 tablespoons parmesan cheese and water.
- Toss together romaine, remaining cheese, dressing and croutons.
- Spoon into warm mushroom caps.
- Top each with 1/2 anchovy.