Roasted Portobello, Red Pepper, And Arugula Salad For One Recipe

Name: Roasted Portobello, Red Pepper, And Arugula Salad For One
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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!

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 portobello mushroom, stem removed, 1 tablespoon olive oil, 1 teaspoon red wine vinegar, 1 clove garlic, thinly sliced, and more.

Yes, Roasted Portobello, Red Pepper, And Arugula Salad For One falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Portobello, Red Pepper, And Arugula Salad For One

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