Grilled Portobello Salad with Arugula
Portobello mushrooms vary in size so look for small ones that will give you eight to a pound (500 g). If unavailable, you can quarter larger ones after grilling if desired. Use a potato peeler to shave off curls of cheese.
Servings: 12
Ingredients:
Grilled Portobello Salad with Arugula
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 158 |
| pro | 5 g |
| total fat | 14 g |
| sat. fat | 2 g |
| carb | 6 g |
| fibre | 2 g |
| chol | 4 mg |
| sodium | 135 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 8% |
| vit A | 12% |
| vit C | 12% |
| folate | 25% |
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1/2 cup walnut pieces
8 portobello mushrooms (about 1 lb/500 g)
10 cups (2.5 L) arugula (2 bunches), trimmed
Quarter red onion, thinly sliced
2 oz (60 g) parmesan or asiago cheese, shaved
Dressing:
1/2 cup (125 mL) extra-virgin olive oil
1/4 cup (50 mL) balsamic vinegar
1 tbsp (15 mL) chopped fresh rosemary or thyme (or 1 tsp/5 mL dried)
1/4 tsp (1 mL) each salt and pepper
Preparation:
In skillet, toast walnuts over medium heat, shaking pan occasionally, until golden, about 5 minutes; set aside.
Dressing: In bowl, whisk together oil, vinegar, rosemary, salt and pepper; set aside.
Scrape gills from mushrooms; cut off stem just below cap. Wipe tops with damp towel; cut in half. Brush with half of the dressing. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender, about 10 minutes. (Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours. Pour off any juices.)
In large bowl, combine arugula, onion and half of the walnuts. Toss with remaining dressing; mound on platter. Top with mushrooms. Sprinkle with Parmesan cheese and remaining walnuts.
Dressing: In bowl, whisk together oil, vinegar, rosemary, salt and pepper; set aside.
Scrape gills from mushrooms; cut off stem just below cap. Wipe tops with damp towel; cut in half. Brush with half of the dressing. Place on greased grill over medium-high heat; close lid and grill, turning once, until tender, about 10 minutes. (Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours. Pour off any juices.)
In large bowl, combine arugula, onion and half of the walnuts. Toss with remaining dressing; mound on platter. Top with mushrooms. Sprinkle with Parmesan cheese and remaining walnuts.
Source
Canadian Living Magazine: July 2007
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