Search thousands of recipes reviewed by home cooks like you.

Roasted Portobello, Red Pepper, and Arugula Salad for One

Roasted Portobello, Red Pepper, and Arugula Salad for One

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
mgoblue1

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 1 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 1032 mg
  • 41%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil.
  2. 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.
  3. Bake in preheated oven until the mushroom is tender, about 30 minutes.
  4. Toss the arugula with Romano cheese and salad dressing. Place onto a plate and top with the hot mushroom and pepper. Dig in!
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

pinkypink
22

pinkypink

3/20/2008

This recipe is great. I did it slightly different though. It was my main course last night, so I made two mushrooms instead of one. I also added goat cheese to the salad, as the peppery taste of arugula really compliments the cheese well. I used good balsamic vinegar instead of apple cider vinegar. Instead of greek dressing, I just used a simple balsamic vinegar, olive oil, salt and pepper dressing. Fantastic!

KymInNM
13

KymInNM

5/29/2008

This was delicious and very easy to prepare. I roasted my own peppers and made the Greek dressing (olive oil, red wine vinegar, dijon mustard, garlic, and fresh oregano and basil). Once it was baked, I chopped the mushroom and tossed everything with the arugula to wilt the greens slightly. I didn't use the cheese, and it didn't seem to be lacking. I think feta would be a great complement, along with some pine nuts.

Colleen!
12

Colleen!

6/20/2008

I made this last night for my boyfriend and I. It was AMAZING! Baby bellas were on sale, so we used those, and instead of wrapping everything up in the oven, I left it open to brown up the mushrooms a bit. We used arugula out of the garden mixed with a bit of spinach from the store. Oh, and I added a bit of feta cheese. What an amazing combination! We will definitely be having this again!

More reviews

Similar recipes

ADVERTISEMENT