Roasted Portobello, Red Pepper, and Arugula Salad for One

Roasted Portobello, Red Pepper, and Arugula Salad for One

mgoblue1 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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45 m servings 352 cals
Serving size has been adjusted!

Original recipe yields 1 servings



  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 644 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil.
  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.
  3. Bake in preheated oven until the mushroom is tender, about 30 minutes.
  4. Toss the arugula with Romano cheese and salad dressing. Place onto a plate and top with the hot mushroom and pepper. Dig in!



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.

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 por...