ROASTED PORTOBELLO, RED PEPPER, AND ARUGULA SALAD FOR ONE
This is my super easy version of a salad I had at a restaurant in Chicago. I usually only cook for one, but this would be easy to make in a larger batch for more people.
Provided by mgoblue1
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 45m
Yield 1
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil.
- Brush the mushroom on both sides with olive oil and place gill-side up onto the baking sheet. Drizzle with any remaining olive oil, and the red wine vinegar. Sprinkle with sliced garlic and shallot; season to taste with salt and pepper. Top with the piece of roasted red pepper, and wrap the foil tightly around the mushroom.
- Bake in preheated oven until the mushroom is tender, about 30 minutes.
- Toss the arugula with Romano cheese and salad dressing. Place onto a plate and top with the hot mushroom and pepper. Dig in!
Nutrition Facts : Calories 352.5 calories, Carbohydrate 15.2 g, Cholesterol 29.5 mg, Fat 27.5 g, Fiber 3.1 g, Protein 14.5 g, SaturatedFat 7.6 g, Sodium 644.2 mg, Sugar 5.6 g
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Bradley Archer
[email protected]This salad is so easy to make and it's always a hit with my friends and family.
Beauty Begom
[email protected]I'm not a huge fan of arugula, but I love this salad. The roasted portobello mushrooms and red peppers are so flavorful that they make up for the arugula.
Josh Rickard
[email protected]This salad is a great way to use up leftover roasted portobello mushrooms. It's also a great way to get your daily dose of vegetables and protein.
Areeb Areeb
[email protected]I love the combination of flavors in this salad. The roasted portobello mushrooms are smoky and savory, the red peppers are sweet and tangy, and the arugula is peppery and fresh.
Techerz
[email protected]This salad is a great way to get your daily dose of vegetables. The roasted portobello mushrooms are a great source of protein and the arugula is packed with nutrients.
Ali Seena
[email protected]I'm always looking for new ways to use portobello mushrooms and this salad is a great option. It's healthy and delicious.
Chukwuma Miracle
[email protected]This salad is so easy to make and it's always a hit with my friends and family.
Umar Asif
[email protected]I love this salad! The roasted portobello mushrooms are so delicious and the arugula adds a nice peppery flavor.
Rebecca Fields
[email protected]This salad is a great way to use up leftover roasted portobello mushrooms. It's also a great way to get your daily dose of vegetables.
Jesse Lee
[email protected]I'm not a vegetarian, but I love this salad. The portobello mushrooms are so meaty and flavorful, I don't even miss the meat.
Friday Ebhodaghe
[email protected]I followed the recipe exactly and the salad turned out great. The balsamic vinaigrette dressing is the perfect finishing touch.
Blessed Baby
[email protected]This is a great recipe for a light and healthy lunch or dinner. I love the smoky flavor of the roasted portobello mushrooms.
nonjabulo nkosi
[email protected]I've made this salad several times and it's always a hit. It's a great way to get your daily dose of vegetables.
Ivy Mabuku
[email protected]This salad is so flavorful and satisfying. I love the combination of the roasted portobello mushrooms, red peppers, and arugula.
jonathan noguera
[email protected]I'm not a huge fan of arugula, so I used baby spinach instead. The salad was still really good, and the roasted portobello mushrooms were amazing.
Mustaf Shariif
[email protected]This salad is a great way to use up leftover roasted portobello mushrooms. I also added some crumbled goat cheese, which gave it a nice tang.
Latashu Duck
[email protected]Easy and quick to make. I used baby spinach instead of arugula and it was still delicious.
Warenga Stacy Stacy
[email protected]Loved this recipe! The roasted portobello mushrooms were so flavorful and juicy, and the red peppers and arugula added a nice pop of color and freshness. I also loved the balsamic vinaigrette dressing, which really brought all the flavors together.