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1
In large bowl, whisk together 2 Tbs.
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2
olive oil, tamari, lime juice and chipotle pepper.
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3
Season mushrooms with salt and pepper, and brush with chipotle mixture.
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4
Let stand 10 minutes.
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5
Coat large skillet with nonstick cooking spray, add remaining 1 Tbs.
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6
of oil and heat over medium-high heat.
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7
Add mushrooms, and cook 3 to 4 minutes on each side, or until lightly browned and tender.
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8
Transfer mushrooms to cutting board, let cool slightly and cut diagonally into thin slices.
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9
In large bowl, toss romaine with Creamy Lime-Cheddar Dressing.
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10
Transfer lettuce to serving platter, and top with mushrooms and croutons.
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11
2 green onions (white and most of green parts), chopped
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12
1 Tbs.
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13
white miso or 1 tsp.
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14
vegetarian Worcestershire sauce
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15
1 medium-sized clove garlic
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16
2 Tbs.
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17
fresh lime juice
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18
1/4 cup unsweetened soymilk
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19
1/4 cup extra virgin olive oil
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20
1/4 cup grated aged white cheddar cheese or soy cheddar cheese
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21
Freshly ground black pepper to taste
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22
In food processor or blender, combine onions, miso, garlic, lime juice, soymilk, olive oil and cheese, and process until smooth and creamy.
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23
Transfer to small bowl, and season to taste with black pepper.
