Roasted Portobello, Red Pepper, and Arugula Salad for One

This is my super easy version of a salad I had at a restaurant in Chicago. I usually only cook for one, but this would be easy to make in a larger batch for more people.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 353 Calories

Ingredients

• 1 tablespoon olive oil
• salt and pepper to taste
• 1 teaspoon red wine vinegar
• 1 clove garlic, thinly sliced
• 3 cups arugula leaves
• 1 portobello mushroom, stem removed
• ¼ shallot, thinly sliced
• ½ roasted red pepper, cut into strips
• 1 ounce grated Romano cheese
• 1 tablespoon Greek salad dressing

Recipe Instructions

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!