Roasted Portobello, Red Pepper, and Arugula Salad for One Recipe -
Roasted Portobello, Red Pepper, and Arugula Salad for One Recipe
  • READY IN 45 mins

Roasted Portobello, Red Pepper, and Arugula Salad for One

Recipe by  

"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 Edit and Save

Original recipe makes 1 salad Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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!
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Reviews More Reviews

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!

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.

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!

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.

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

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!

Mar 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.

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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  • Calories
  • 352 kcal
  • 18%
  • Carbohydrates
  • 15.2 g
  • 5%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 27.5 g
  • 42%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 14.5 g
  • 29%
  • Sodium
  • 644 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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