Portabella Salad

Name: Portabella Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 340 grams (14 cups, lightly packed) arugula, rinsed and crisped; 113 grams cherry tomatoes, rinsed; 3 Tbsps coarse-grain Dijon mustard; 118 milliliters nonfat mayonnaise; 4 portabella mushrooms (5-in.-wide caps); 2 Tbsps red wine vinegar; 4 servings Salt and pepper

Portabella Salad might be just the side dish you are searching for. Watching your figure? This gluten free and vegetarian recipe has 78 calories, 5g of protein, and 2g of fat per serving. This recipe serves 4. This recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of arugula, salt and pepper, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Trim mushroom stems flush with caps; save stems for other uses. Quickly rinse mushroom caps and drain on towels, smooth side up.

Ingredients you will need

Mushrooms

Place caps, gills down, in a 10- by 15-inch pan. Broil about 4 inches from heat for 5 minutes (about 4 minutes in a convection oven), then turn over and broil until juice in caps bubbles and mushrooms are flexible, 6 to 7 minutes more (about 6 minutes more in convection oven).

Ingredients you will need

Mushrooms

Juice

Equipment you will use

Oven

Frying Pan

Meanwhile, cut cherry tomatoes in half and discard tough arugula stems.

Ingredients you will need

Cherry Tomato

Arugula

Mix mayonnaise, mustard, and vinegar.

Ingredients you will need

Mayonnaise

Mustard

Vinegar

Cut each mushroom cap into thin, slanting slices. Divide arugula among plates. Top arugula equally with mushroom slices (and any juices) and cherry tomatoes. Spoon mayonnaise mixture onto salads.

Ingredients you will need

Cherry Tomato

Mayonnaise

Mushrooms

Arugula

Add salt and pepper to taste.

Ingredients you will need

Salt And Pepper