Grilled Romaine with Shiitakes and Blue Cheese
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 288
- Total Fat
- 22
- Saturated Fat
- 5
- Carbohydrates
- 18
- Dietary Fiber
- 8
- Sugar
- 8
- Protein
- 7
- Cholesterol
- 8
- Sodium
- 933
- Total: 30 min
- Active: 30 min
Ingredients
1/2 cup extra-virgin olive oil
1 3.5-ounce container shiitake mushrooms, stemmed, halved, then sliced crosswise
3/4 cup finely diced red onion
1/4 teaspoon smoked paprika
Kosher salt and freshly ground pepper
1/2 cup balsamic vinegar
3 romaine lettuce heads, cut in half lengthwise, cores removed
1/2 cup crumbled blue cheese
Directions
- Preheat a grill to high. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat until very hot. Add the mushrooms in a single layer and cook, undisturbed, until browned on the bottom, about 3 minutes. Stir and continue to cook until browned on the other side and slightly crisp, 2 to 3 more minutes. Push the mushrooms to one side of the skillet and add the red onion to the pan. Cook, stirring, until tender and lightly browned, about 2 minutes, then stir the mushrooms and onion together. Season with the paprika, salt and pepper.
- Remove the mushrooms and onion to a plate, then add the balsamic vinegar and 1/4 cup olive oil to the skillet. Cook until reduced, 2 to 3 minutes. Remove the dressing from the heat and set aside.
- Brush the romaine with the remaining 2 tablespoons olive oil. Grill, cut-side down, until marked, 1 to 2 minutes.
- Transfer the romaine to a platter and season with salt. Drizzle the balsamic dressing on top and then sprinkle with the blue cheese and the mushrooms and onion. Season with pepper.