SEARCH
More 3 Photos

Roasted Portobello, Red Pepper, and Arugula Salad for One Recipe

Recipe by: mgoblue1

"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."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook30 m
  • Ready In45 m
  • 1Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil.
  • 2Brush 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.
  • 3Bake in preheated oven until the mushroom is tender, about 30 minutes.
  • 4Toss the arugula with Romano cheese and salad dressing. Place onto a plate and top with the hot mushroom and pepper. Dig in!
Ingredients
  • 1 servings
  • 352 cals
  • 1 portobello mushroom, stem removed
  • 1 tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • 1 clove garlic, thinly sliced
  • 1/4 shallot, thinly sliced
  • salt and pepper to taste
  • 1/2 roasted red pepper, cut into strips
  • 3 cups arugula leaves
  • 1 ounce grated Romano cheese
  • 1 tablespoon Greek salad dressing
Nutrition

Amount per serving ( 5 total)

  • Calories:
    352
    18%
  • Fat:
    27.5
    42%
  • Carbs:
    15.2
    5%
  • Protein:
    14.5
    29%
  • Cholesterol:
    29
    10%

Based on a 2,000 calorie diet

3 Photos in the recipe
view all photos
You maybe like