One Pot Recipes Cookbook: 140+ Delicious Recipes from Pan to Plate in 30 Minutes or Less by Rosen Shirley

Author:Rosen, Shirley [Rosen, Shirley]
Language: eng
Format: epub
Published: 2020-10-12T16:00:00+00:00

Roasted Portobello, Red Pepper, and Arugula Salad for One

Prep: 15 mins Cook: 30 mins Total: 45 mins

Servings: 1

Yield: 1 salad

Ingredients

1 portobello mushroom, stem removed

1 tablespoon olive oil

1 teaspoon red wine vinegar

1 clove garlic, thinly sliced

¼ shallot, thinly sliced

salt and pepper to taste

½ roasted red pepper, cut into strips

3 cups arugula leaves

1 ounce grated Romano cheese

1 tablespoon Greek salad dressing

Directions

Step 1

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil.

Step 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.

Step 3

Bake in preheated oven until the mushroom is tender, about 30 minutes.

Step 4

Toss the arugula with Romano cheese and salad dressing. Place onto a plate and top with the hot mushroom and pepper. Dig in!

Nutrition Facts

Per Serving:

352.5 calories; protein 14.5g 29% DV; carbohydrates 15.2g 5% DV; fat 27.5g 42% DV; cholesterol 29.5mg 10% DV; sodium 644.2mg 26% DV.

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