Portobello And Arugula Salad Recipes

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WILTED ARUGULA AND PORTOBELLO MUSHROOMS



Wilted Arugula and Portobello Mushrooms image

Arugula and portobello mushrooms are simmered with onion, garlic, sherry, and red pepper flakes. A tasty side dish and good way to get some veggies! You can easily substitute wine for the sherry and veggie broth for the chicken broth depending on your preferences.

Provided by JUMAHA

Categories     Side Dish     Vegetables     Onion

Time 30m

Yield 2

Number Of Ingredients 9

1 tablespoon olive oil
½ small onion, chopped
2 cloves garlic, minced
⅛ teaspoon crushed red pepper flakes, or to taste
1 portobello mushroom cap, chopped
¼ cup dry sherry
¼ cup chicken broth
4 cups arugula leaves
⅛ teaspoon ground black pepper

Steps:

  • Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.
  • Pour in sherry and chicken broth. Simmer until liquid is reduced by half. Add arugula and cook until wilted, about one minute. Season with black pepper. Serve immediately.

Nutrition Facts : Calories 125 calories, Carbohydrate 11.8 g, Fat 7.2 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 195 mg, Sugar 2.8 g

PORTOBELLO AND ARUGULA SALAD



Portobello and Arugula Salad image

Provided by Marian Burros

Categories     easy, quick, salads and dressings

Time 20m

Yield 2 servings

Number Of Ingredients 5

2 large portobello mushrooms
Nonstick pan spray
2 ounces arugula
2 large roasted red peppers
Freshly ground black pepper to taste

Steps:

  • Turn on broiler or toaster oven.
  • Wash and trim stems from mushrooms. Spray oil on mushroom tops, and place under broiler. Broil 5 to 10 minutes, depending on heat of broiler.
  • Wash, dry and trim tough stems from arugula.
  • Rinse and julienne the peppers.
  • Arrange the arugula on two salad plates; top each with a mushroom, and sprinkle with julienned peppers. Season with pepper.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 3 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 22 milligrams, Sugar 8 grams, TransFat 0 grams

ARUGULA SALAD WITH FRIED GORGONZOLA



Arugula Salad with Fried Gorgonzola image

Provided by Giada De Laurentiis

Time 2h27m

Yield 6 servings

Number Of Ingredients 9

7 ounces Gorgonzola
1 large egg, beaten to blend
3/4 cup dried Italian bread crumbs
3 tablespoons fresh lemon juice
1 garlic clove, minced
1/2 teaspoon grated lemon peel
1/3 cup olive oil, plus more for deep-frying
Salt and freshly ground black pepper
12 cups coarsely torn arugula (about 10 ounces)

Steps:

  • Blend the Gorgonzola in a food processor until smooth and creamy, scraping down the sides of the work bowl occasionally. Using 1 rounded teaspoon of cheese for each, form the cheese into 18 (1-inch) balls. Working in batches, coat the balls with the egg then with the bread crumbs. Repeat coating the balls in the egg and bread crumbs. Arrange the balls on a small baking sheet. Cover and refrigerate until cold, at least 2 hours or overnight.
  • Whisk the lemon juice, garlic, and lemon peel in a medium bowl to blend. Gradually whisk in 1/3 cup oil. Season the dressing, to taste, with salt and pepper. Set the dressing aside.
  • Add enough oil to a heavy small saucepan to come 2 inches up the sides of the pan. Heat the oil over medium heat. At this point, remove the refrigerated Gorgonzola balls from the refrigerator. Working in batches, add the cold balls to the hot oil and fry just until golden brown, about 20 seconds. (It is essential that the Gorgonzola balls be cold when they go into the oil, otherwise they will fall apart in the oil. If they start to warm up at any point, return them to the refrigerator to firm back up.) Using a slotted spoon, transfer the fried balls to paper towels to drain.
  • Toss the arugula in a large bowl with enough dressing to coat. Season the salad, to taste, with salt and pepper. Mound the salad on plates. Top the salads with the hot fried Gorgonzola balls and serve immediately.

GRILLED PORTOBELLOS WITH ARUGULA



Grilled Portobellos with Arugula image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 6

2 portobellos, stems removed
3 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper
1 bunch arugula, rinsed and dried
Parmesan shavings

Steps:

  • Heat outdoor grill or cast iron grill pan. Gently brush off any dirt from caps. In a small bowl whisk together the oil and vinegar and season with salt & pepper. Brush caps with vinegar & oil mixture and place on grill. Cook for 2 minutes per side or until mushroom is tender. Brush occasionally with vinegar and oil. Drizzle remaining vinegar and oil over arugula. Shave parmesan into greens and toss. Slice grilled portobellos and arrange on top of arugula

ARUGULA-MANGO SALAD WITH GRILLED PORTOBELLO, SWEET RED PEPPER SAUCE, AND CHICKEN SCALLOPINI



Arugula-Mango Salad with Grilled Portobello, Sweet Red Pepper Sauce, and Chicken Scallopini image

Provided by Susan Feniger

Categories     Salad     Chicken     Mushroom     Marinate     Low Fat     Bell Pepper     Self

Yield Makes 4 servings

Number Of Ingredients 14

1/4 cup soy sauce
1 tbsp cornstarch
1 tbsp sesame oil
2 tbsp fresh lemon juice
1 tbsp grated ginger
4 boneless chicken breasts (1 lb), cut into 1/2-inch strips
2 mangoes, diced
2 scallions, chopped
1 serrano pepper, minced
1 cup chopped cilantro
3 tbsp fresh lime juice
1/4 tsp salt
5 tsp olive oil
6 cups watercress leaves

Steps:

  • For the marinade, combine soy sauce and cornstarch in a medium-size bowl. Stir until cornstarch is dissolved, then stir in sesame oil, 1 tbsp lemon juice, and ginger. Toss with chicken and let marinate 20 to 30 minutes. For the salsa, combine mangoes, scallions, serrano pepper, cilantro, lime juice, and salt. Let sit 20 to 30 minutes. For the salad, whisk together remaining 1 tbsp lemon juice, olive oil and salt and pepper to taste, then toss dressing with watercress. To cook chicken, coat a large skillet with cooking spray and set over medium-high heat. Add chicken in a single layer and cook 3 to 4 minutes on each side until browned and cooked through. To assemble the plates, place 1/4 watercress salad on each plate, then mound 1/4 salsa in the center and arrange chicken strips on top.

PORTOBELLOS WITH ARUGULA AND PARMIGIANO



Portobellos with Arugula and Parmigiano image

_**Editor's note:** The recipe and introductory text are from Mario Batali's book_ [Italian Grilling](http://www.ecookbooks.com/p-21587-italian-grill.aspx?affiliateID=10053). _Reprinted with permission by Ecco. All rights reserved._ This was one of the first dishes I put on the menu at my restaurant Pó... a long, long time ago. You can vary it by using different greens, such as spicy young watercress, or other cheeses, including sheep's-milk cheese, semi-soft or aged. The beauty of the dish lies in the seemingly incongruous marriage of anchovies and mushrooms: anchovies plus mushrooms equals steak.

Provided by Mario Batali

Yield Serves 6

Number Of Ingredients 9

6 large portobello mushrooms, stems removed
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon anchovy paste
2 tablespoons balsamic vinegar
1/2 teaspoon dried thyme, crumbled
Generous 4 cups trimmed arugula, washed and spun dry
Juice of 1/2 small lemon
Coarse sea salt and freshly ground black pepper
A 4-ounce chunk of Parmigiano-Reggiano for shaving

Steps:

  • Preheat a gas grill or prepare a fire in a charcoal grill.
  • Place the portobellos on the grill and cook, turning two or three times, until slightly soft-ended, 5 to 8 minutes. Transfer to a platter, arranging the mushrooms grill side up.
  • In a small bowl, whisk together 1/4 cup of the olive oil, the anchovy paste, vinegar, and thyme. Spoon the mixture evenly over the portobellos and let stand for 30 minutes.
  • In a large bowl, toss the arugula with the remaining 2 tablespoons olive oil and the lemon juice. Season with coarse sea salt and pepper.
  • Divide the arugula among six plates and top each with a mushroom. Using a vegetable peeler, shave the Parmigiano over the salads. Serve immediately.

STUFFED PORTOBELLOS WITH ARUGULA-AND-BREAD SALAD



Stuffed Portobellos with Arugula-and-Bread Salad image

Hot Italian turkey or pork sausage also works great here.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Number Of Ingredients 10

4 large portobello mushrooms (1 pound total), stems removed
7 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 loaf rustic Italian bread, cut into 3/4-inch cubes (6 cups)
1 pound spicy Italian chicken sausage, casings removed
1 large egg, lightly beaten
1 1/4 cups shredded fontina (from a 4-ounce block)
4 cups packed baby arugula
1 small bulb fennel, thinly sliced (2 cups)
4 teaspoons white balsamic vinegar

Steps:

  • Preheat oven to 450 degrees with racks in upper and lower thirds. Place mushrooms stem-side up on a rimmed baking sheet; brush all over with 3 tablespoons oil. Season with salt and pepper. On another rimmed baking sheet, toss 4 cups bread with 2 tablespoons oil; season with salt and pepper. Roast mushrooms on top rack until softened, and bread cubes on bottom until golden, 12 minutes.
  • Combine sausage, egg, and remaining 2 cups bread; season with salt and pepper. Divide evenly among mushroom caps; roast until cooked through, 15 minutes more.
  • Adjust oven to broil. Divide cheese among mushrooms; broil until golden and bubbly, 3 minutes. Toss croutons with arugula, fennel, vinegar, and remaining 2 tablespoons oil; season with salt and pepper. Serve mushrooms, with salad alongside.

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