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Source: 99% Fat-Free, Healthy Cooking

Broiled Portobello Salad
These mushrooms are great for a cocktail party.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 2 minutes
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6 ounces (about four 4-inch-diameter) portobello mushrooms, stemmed
1 ounce snow peas
1 shallot
2 baby carrots, cut
freshly ground black pepper
1/4 cup blue cheese dressing

Preheat the broiler. Line a broiler tray with aluminum foil.

Trim and clean the mushrooms. Place in a single layer on a microwave-safe plate, cover loosely with plastic wrap, and microwave at full power until they're soft and just beginning to steam, about 1 minute. Place them stem side up on the prepared broiler tray.

Trim and halve the snow peas (about 1/4 cup). Peel and halve the shallot. Combine the snow peas, shallot, and carrots in a food processor. Pulse about 15 times to finely chop. Transfer to a microwave-save bowl, cover loosely with plastic wrap, and microwave at full power until steaming, about 1 minute.

Mound 1 tablespoon of the chopped vegetables in the center of each mushroom. Salt and pepper to taste. Pour 1 tablespoon of the blue cheese dressing over each.

Broil for about 1 minute, until bubbly and lightly browned.

Note: See our recipe for Blue Cheese Dressing.

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