Reviewed: Jun. 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!

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Reviewer:

Colleen!

Cooking Level: Intermediate

Living In: Bradenton, Florida, USA

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Reviewed: May 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.

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Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Mar. 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!

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Reviewer:

ItsEeyore3132

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Reviewed: Mar. 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!

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