Rating: 4.79 stars
19 Ratings
  • 5 star values: 16
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

  • 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

353 calories; protein 14.5g; carbohydrates 15.2g; fat 27.5g; cholesterol 29.5mg; sodium 644.2mg. Full Nutrition
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Reviews (14)

19 Ratings
  • 5 star values: 16
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/20/2008
This recipe is great. I did it slightly different though. It was my main course last night so I made two mushrooms instead of one. I also added goat cheese to the salad as the peppery taste of arugula really compliments the cheese well. I used good balsamic vinegar instead of apple cider vinegar. Instead of greek dressing I just used a simple balsamic vinegar olive oil salt and pepper dressing. Fantastic! Read More
(26)
Rating: 5 stars
05/29/2008
This was delicious and very easy to prepare. I roasted my own peppers and made the Greek dressing (olive oil red wine vinegar dijon mustard garlic and fresh oregano and basil). Once it was baked I chopped the mushroom and tossed everything with the arugula to wilt the greens slightly. I didn't use the cheese and it didn't seem to be lacking. I think feta would be a great complement along with some pine nuts. Read More
(14)
Rating: 5 stars
06/20/2008
I made this last night for my boyfriend and I. It was AMAZING! Baby bellas were on sale so we used those and instead of wrapping everything up in the oven I left it open to brown up the mushrooms a bit. We used arugula out of the garden mixed with a bit of spinach from the store. Oh and I added a bit of feta cheese. What an amazing combination! We will definitely be having this again! Read More
(12)
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Rating: 4 stars
06/13/2011
A little more creative than most salads and certainly a lot more sophisticated and elegant. Actually it was kind of a culinary conversation piece! I made my own Lemon-Dijon Vinaigrette but beyond that I stuck to the recipe just as written. Great Mediterranean feel the perfect accompaniment to the Spanish Meatballs I served this with. Read More
(11)
Rating: 5 stars
03/19/2010
This is a five star salad I served it for 10 recently. A Hit! Used the arugula and spinach salad mix from Costco chopped the garlic onion and red peppers finely and sprinkled them over the gill side of m/r made up my own favorite vinegrete added feta instead of romano to greens poured a bit of melted butter onto the gill side of the mushrooms and brushed OO on the outside Another variation for flavor is to render down 1/2 cup of balsamic and use that in place of the red wine vinegar! Yum! Thanks for this wonderful salad suggestion Read More
(5)
Rating: 5 stars
03/22/2008
I made this recipe as an appetizer. I used baby bella mushrom caps garnished with the lettuce and served them on bagel chips. Everyone loved them! It looks impressive and tastes even better! Read More
(5)
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Rating: 5 stars
03/29/2010
This was a great salad. I used arugula from the garden which made it very fresh. I halved medium-sized button mushrooms as I didn't have portobellas. Upsized the recipe for 4. Read More
(4)
Rating: 5 stars
02/22/2012
I balanced the Romano cheese and arugula with red seedless grapes as a garnish and sprinkled on a few pieces of broken walnuts for a little crunch. Read More
(2)
Rating: 5 stars
02/21/2012
We aren't salad eaters but are trying to eat healthier. Husband took one bite and was in love with this salad! It really is great. Used a large package of baby bellas instead of the large portobello and made my own greek dressing from this site which is wonderful: Absolutely Fabulous Greek/House Dressing. This recipe is so yummy I have to make it again soon. Update: Warmed leftover mushroom/red pepper mix on the stove for salad the following night. The leftover sauce from roasting the mushrooms/red pepper is absolutely divine for dipping bread into. Read More
(2)