ROASTED PORTOBELLO, RED PEPPER, ARUGULA AND MOZZARELLA GRILLED CHEESE
You could no-problem scarf down a whole one of these yummy meaty gooey grilled cheese sammies in one sitting. This recipe makes two (very filling) large sandwiches-ample food for 4 people. For a casual dinner, serve with a green salad.
Provided by Letty | @lettyskitchen
Categories Lunch
Time 45m
Number Of Ingredients 8
Steps:
- Cut off the stem inside the portobellos. With a spoon, scrape out and discard the dark gills. Place the mushrooms in a shallow pan, tops down. Pour 2 tablespoons of the dressing in each mushroom cavity and turn them over a few times so all sides are coated with the marinade.
- Heat the oven to 350° F. Heat a large ovenproof skillet over medium-high flame. Add a tablespoon of oil and swirl the pan so the oil coats the bottom of the pan with a thin film. Slip the mushrooms into the pan, tops down. Sear 5 minutes, or until they take on a rich golden tan. Season with a pinch of salt and freshly ground pepper.
- Turn the mushrooms so the seared side is up. Place the skillet in the oven and roast 15 to 20 minutes. Remove from the oven and transfer the mushrooms to a plate. Set aside the skillet, keeping the marinade and roasting juices in the pan.
- Slice the bread 1/2 inch thick. You'll need 4 (~8 x 3-inch) slices for this recipe. Cut the red pepper into 4 (2 ½ inch-wide) portions.
- Build the sandwiches. Arrange two slices of bread, each with 2 slices of mozzarella cheese. Top each slice of bread with 2 roasted mushrooms followed by 2 portions of red pepper. Scrunch as much arugula as you can manage over the peppers, and then top with the remaining cheese and bread.
- Return the skillet to the stovetop over medium-high flame. Melt a dollop of butter into the oil and vinegar marinade/mushroom juices remaining in the pan.
- Place the sandwiches in the skillet, pressing gently on the tops for a minute or so. Cook 3 or 4 minutes, until golden. Carefully flip the sandwich to the other side and cook another 3 or so minutes, until the cheese melts and the bread is crispy golden.
- Cut in half and serve immediately.
Nutrition Facts : ServingSize 4 g, Calories 475 kcal, Carbohydrate 23 g, Protein 24 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 82 mg, Sodium 1109 mg, Fiber 3 g, Sugar 8 g
ARUGULA, MOZZARELLA, ROASTED RED PEPPER AND MINT SALAD
Steps:
- Whisk the olive oil, mayo, vinegar, Dijon, shallot, lemon juice and some salt and pepper together in a small bowl.
- Turn a gas burner on medium-high and cook the whole red pepper directly on the flame, turning occasionally, until charred all over, about 10 minutes. Put the pepper in a small bowl and cover with plastic wrap or a dish towel. Let stand for 15 minutes to steam, then use the back of a paring knife to remove the skin from the pepper. Remove the stem and seeds, then cut the pepper into thin strips.
- Toss the arugula and mint together in a wide shallow bowl or platter, then arrange the mozzarella and peppers on top. Drizzle with the vinaigrette and serve.
ROASTED PORTOBELLO CAPRESE SALAD
Tomatoes are roasted and then layered with the other traditional ingredients of a caprese salad -- mozzarella and basil -- over mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Place mushrooms and garlic on a rimmed baking sheet; coat with oil and vinegar. Sprinkle with 1 teaspoon salt, and season with pepper. Roast, shaking sheet occasionally, for 20 minutes. Flip mushrooms and garlic to recoat with oil. Add tomatoes; flip to coat in oil, sprinkle with remaining teaspoon salt, and season with pepper. Roast until mushrooms are tender and tomatoes are soft, 20 minutes more.
- Rub softened garlic onto mushrooms. Place 1 mushroom on each of 4 plates, and top each with some basil. Stack another mushroom and 1 mozzarella slice onto each. Layer more basil, 1 tomato slice, more basil, then another tomato onto each. Divide arugula among plates, and drizzle with pan juices. Serve with bread if desired.
Nutrition Facts : Calories 529 g, Cholesterol 30 g, Fat 36 g, Fiber 5 g, Protein 22 g, Sodium 1373 g
ARUGULA AND CORN SALAD WITH ROASTED RED PEPPERS AND WHITE BEANS
Canned beans can also be used in this composed salad with a base of sweet corn and pungent arugula. Since you don't need a broth for this composed salad, canned beans will work, though I always prefer the flavor of beans I've cooked myself. I like to use a white bean, either a cannellini or a navy bean. I've always loved sweet corn with pungent arugula. I combine the two for a salad bed, which I top with the roasted peppers and beans. So the dish is really two salads, one on top of the other.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, side dish
Time 15m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Steam corn for 4 to 5 minutes, until just tender. Remove from heat, allow to cool, and cut kernels off cob. Combine with arugula in a large bowl.
- Remove seeds and membranes from roasted peppers and cut in 2-inch strips. Place in another bowl. Add beans, chives and basil and toss together.
- Whisk together vinegars, salt, garlic, mustard, and olive oil. Set aside 3 tablespoons of the dressing and toss the rest with beans and peppers. Season to taste with salt and pepper, and allow to sit for at least 15 minutes and for up to 3 days (in the refrigerator).
- Toss remaining dressing with arugula and corn. Line salad plates or a platter with arugula and corn mixture. Top with peppers and beans. Garnish with shaved Parmesan, and serve.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 544 milligrams, Sugar 5 grams, TransFat 0 grams
ARUGULA AND PEPPER SALAD
Steps:
- In large bowl toss together arugula and red pepper and onion. In empty 16 oz. jar combine garlic, vinegar, mustard and olive oil. Secure lid and shake until well mixed. Drizzle over salad and toss well. Taste and season with salt and pepper.
ROASTED PORTOBELLO, RED PEPPER, AND ARUGULA SALAD FOR ONE
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.
Provided by mgoblue1
Categories Arugula Salad
Time 45m
Yield 1
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil.
- 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.
- Bake in preheated oven until the mushroom is tender, about 30 minutes.
- Toss the arugula with Romano cheese and salad dressing. Place onto a plate and top with the hot mushroom and pepper. Dig in!
Nutrition Facts : Calories 352.5 calories, Carbohydrate 15.2 g, Cholesterol 29.5 mg, Fat 27.5 g, Fiber 3.1 g, Protein 14.5 g, SaturatedFat 7.6 g, Sodium 644.2 mg, Sugar 5.6 g
POTATO, ROASTED PEPPER AND ARUGULA SALAD
Categories Salad Onion Pepper Potato Side Arugula Bell Pepper Summer Healthy Bon Appétit
Yield Serves 12
Number Of Ingredients 9
Steps:
- Place potatoes in large pot. Cover with water. Boil until potatoes are just tender. Drain well. Transfer to large bowl. Mix in white wine.
- Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed. Rinse if necessary; pat dry. Cut peppers into 3/4-inch squares. Transfer to medium bowl.
- Combine anchovies and vinegar in small bowl. Gradually whisk in oil. Pour 2/3 cup dressing over peppers. Add remaining dressing, green onions and arugula to potatoes and mix gently. Season peppers and potatoes with salt and pepper. Let stand 30 minutes. Gently mix peppers into potatoes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
ROASTED RED PEPPERS AND PORTOBELLO MUSHROOMS
Since you serve this side dish at room temperature, it's perfect for a party or holiday buffet. It's also a terrific appetizer when served on crostini or low-sodium whole-grain crackers.
Yield Serves 12; 1/2 cup per serving
Number Of Ingredients 5
Steps:
- Lightly spray the mushrooms with olive oil spray. Lightly spray a large indoor grill pan or grill rack with olive oil spray. Heat the pan for several minutes over medium-high heat or preheat the grill on medium high.
- Grill the mushrooms for about 30 minutes, or until juicy. (The cooking time will vary depending on the size of the mushrooms. If you cook them too long, they will dry out.) Transfer to a cutting board. Slice to the desired thickness.
- In a large bowl, stir together the mushrooms and roasted peppers.
- In a small bowl, whisk together the vinegar and sugar until the sugar is dissolved. Pour over the mushroom mixture. Stir gently. Serve at room temperature.
- (Per serving)
- Calories: 12
- Total fat: 0.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 0mg
- Sodium: 1mg
- Carbohydrates: 2g
- Fiber: 0g
- Sugars: 1g
- Protein: 1g
- Calcium: 3mg
- Potassium: 101mg
- Free
PORTOBELLO AND ARUGULA SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 20m
Yield 2 servings
Number Of Ingredients 5
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
ROASTED PORTOBELLO, RED PEPPER, AND ARUGULA SALAD FOR ONE
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.
Provided by mgoblue1
Categories Arugula Salad
Time 45m
Yield 1
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil.
- 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.
- Bake in preheated oven until the mushroom is tender, about 30 minutes.
- Toss the arugula with Romano cheese and salad dressing. Place onto a plate and top with the hot mushroom and pepper. Dig in!
Nutrition Facts : Calories 352.5 calories, Carbohydrate 15.2 g, Cholesterol 29.5 mg, Fat 27.5 g, Fiber 3.1 g, Protein 14.5 g, SaturatedFat 7.6 g, Sodium 644.2 mg, Sugar 5.6 g
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