roasted portobello, red pepper, and arugula salad for one

Ingredients

• Servings: 1
• 1 portobello mushroom, stem removed
• 1 tablespoon olive oil
• 1 teaspoon red 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

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• 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 the baking sheet. drizzle with any remaining olive oil, and the red 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 a plate and top with the hot mushroom and pepper. dig in!