Grilled Portobello Salad with Arugula Grilled Portobello Salad with Arugula

grilled portobello and arugula salad 150 Image by: grilled portobello and arugula salad 150 Author: Canadian Living

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




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.

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
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Grilled Portobello Salad with Arugula