Portabella Mushrooms Stuffed With Caesar Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 8 large portabella mushrooms
• olive oil flavored cooking spray
• salt
• 2 tablespoons lemon juice
• 6 anchovy fillets, chopped
• 1 teaspoon 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
• salt
• 1 tablespoon grated parmesan cheese

Recipe

• 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.