Ingredients45 m servings 352
- 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 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!
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 352 calories; 27.5 15.2 14.5 29 644 Full nutrition
ReviewsRead all reviews 14
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...
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 b...
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 mushr...
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 be...
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 g...
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 bette...
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.
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.