Portobello and Arugula Salad

By Marian Burros

Published October 31, 1995

Total Time
20 minutes
Rating
4(8)
Comments
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Ingredients

Yield:2 servings

  • 2 large portobello mushrooms

  • Nonstick pan spray

  • 2 ounces arugula

  • 2 large roasted red peppers

  • Freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

13 grams carbs; 87 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 3 grams fiber; 22 milligrams sodium; 4 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Turn on broiler or toaster oven.

  2. Step 2

    Wash and trim stems from mushrooms. Spray oil on mushroom tops, and place under broiler. Broil 5 to 10 minutes, depending on heat of broiler.

  3. Step 3

    Wash, dry and trim tough stems from arugula.

  4. Step 4

    Rinse and julienne the peppers.

  5. Step 5

    Arrange the arugula on two salad plates; top each with a mushroom, and sprinkle with julienned peppers. Season with pepper.

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4 out of 5
8 user ratings
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