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.
- Portion size 12 servings
- Credits : Canadian Living Magazine: July 2007
- 1/2 cup walnut pieces
- 8 portobello mushrooms (about 1 lb/500 g)
- 10 cups arugula (2 bunches) trimmed
- 1/4 red onion thinly sliced
- 2 oz Parmesan cheese or Asiago cheese, shaved
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon chopped fresh rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
MethodIn 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.
Nutritional facts Per serving: about
- Sodium 135 mg
- Protein 5 g
- Calories 158.0
- Total fat 14 g
- Cholesterol 4 mg
- Saturated fat 2 g
- Total carbohydrate 6 g
- Iron 8.0
- Folate 25.0
- Calcium 12.0
- Vitamin A 12.0
- Vitamin C 12.0