Yield: 1 serving. 6 OZ. MUSHROOM MIX: white and crimini mushrooms, halved shiitake mushrooms, stems removed and quartered portabella mushrooms, cut into 1" cubes 2 oz. balsamic-shallot dressing (recipe follows), divided 3 oz. mesclun mix 11/2 Tbsp. walnuts, toasted and coarsely chopped 2 Tbsp. Gorgonzola cheese, crumbled 3 halves Parmesan croutons (recipe follows) Per order: Combine mushroom mix with 1/2 oz. dressing and toss to coat. Place on grill for approximately 2 minutes. Flip and ...
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