Reviewed: Feb. 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.

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Reviewer:

BirdVet

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Reviewed: Feb. 18, 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.

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Reviewer:

handbanana

Reviewed: Jun. 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.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Mar. 27, 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.

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Reviewer:

BETTYBOOP330

Reviewed: Mar. 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

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Reviewer:

Cipi

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

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

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

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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17 users found this review helpful