Portabella Mushrooms Stuffed With Caesar Salad

Total Time
40mins
Prep 20 mins
Cook 20 mins

Ingredients Nutrition

Directions

  1. Make croutons, place bread in single layer on baking pan sprayed with garlic cooking spray.
  2. Lightly spray bread cubes with cooking spray.
  3. Sprinkle with salt.
  4. Bake at 400 degrees until bread is browned, about 10 minutes.
  5. Toss hot toasted bread cubes with parmesan cheese; set aside.
  6. Wipe mushrooms with damp paper towel.
  7. Cut off stems.
  8. Using spoon, scrape gills off underside of mushrooms caps.
  9. Place mushrooms stem-side down on baking pan and spray with cooking spray.
  10. Sprinkle lightly with salt.
  11. Bake at 450 degrees 5 minutes.
  12. Turn, spray surface of mushroom and lightly salt.
  13. Bake 5 more minutes.
  14. Remove and keep warm.
  15. Puree lemon juice, chopped anchovies, vinegar, mustard, garlic, olive oil and tofu in food processor until smooth.
  16. Blend in 2 tablespoons parmesan cheese and water.
  17. Toss together romaine, remaining cheese, dressing and croutons.
  18. Spoon into warm mushroom caps.
  19. Top each with 1/2 anchovy.

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