- 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
- 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!
05/04/2018
recipepes.com
Roasted Portobello, Red Pepper, and Arugula Salad for One, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
