Best 4 Roasted Portobello Red Pepper And Arugula Salad For One Recipes
Calling all vegetarians, vegans, and health-conscious foodies! Get ready to tantalize your taste buds with a culinary masterpiece that combines bold flavors, vibrant colors, and a symphony of textures. Our Roasted Portobello, Red Pepper, and Arugula Salad for One is not just a meal; it's an explosion of flavors that will leave you craving more.
Indulge in the earthy and meaty portobello mushrooms, roasted to perfection until they're tender and juicy. The sweet and smoky red peppers add a vibrant touch, while the peppery arugula balances out the dish with its zesty bite. With a sprinkle of tangy balsamic vinaigrette and a handful of crunchy walnuts, this salad is a delightful symphony of flavors and textures that will satisfy your cravings.
But that's not all! This versatile recipe also offers three additional variations to cater to different dietary preferences and flavor profiles. For a vegan delight, try the Roasted Portobello and Arugula Salad with Balsamic Vinaigrette, which omits the cheese and walnuts. If you're craving a more substantial meal, the Roasted Portobello and Red Pepper Salad with Quinoa and Feta is a protein-packed option that will keep you feeling full and satisfied.
And for those who love a creamy dressing, the Roasted Portobello, Red Pepper, and Arugula Salad with Avocado Dressing is a must-try. The creamy avocado dressing adds a luscious and velvety texture to the dish, complementing the roasted vegetables and arugula perfectly.
No matter your dietary preferences or flavor desires, this Roasted Portobello, Red Pepper, and Arugula Salad is a customizable culinary journey that will tantalize your taste buds and leave you feeling nourished and satisfied.
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
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
WILTED ARUGULA AND PORTOBELLO MUSHROOMS
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
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
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
Tips:
- Choose the right portobello mushrooms: Look for large, meaty mushrooms with dry, intact gills. Avoid mushrooms that are slimy or have brown or black spots.
- Roast the portobello mushrooms properly: Preheat your oven to 400°F (200°C) and roast the mushrooms for 15-20 minutes, or until they are tender and slightly charred.
- Use a flavorful marinade: Marinate the portobello mushrooms in a mixture of olive oil, balsamic vinegar, garlic, thyme, and rosemary for at least 30 minutes before roasting. This will help to enhance their flavor.
- Roast the red peppers until they are slightly charred: This will give them a smoky flavor that will complement the portobello mushrooms.
- Use a light and flavorful dressing: A simple dressing made with olive oil, lemon juice, and honey is a good option. You can also add a touch of Dijon mustard or garlic for extra flavor.
- Top the salad with arugula and shaved Parmesan cheese: This will add a fresh, peppery flavor and a touch of richness to the salad.
Conclusion:
This roasted portobello, red pepper, and arugula salad is a delicious and easy-to-make vegetarian meal. It is packed with flavor and nutrients, and it can be enjoyed for lunch, dinner, or as a side dish. With its vibrant colors and textures, this salad is sure to impress your guests. So next time you are looking for a healthy and flavorful meal, give this recipe a try!
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