Portobello Mushroms On Arugula

Apr 1, 2002 12:00 PM


Portobello Mushroms On Arugula
April, 2002

Serves 4 / Simplicity tip: Prepackaged arugula makes this hearty and flavorful favorite even quicker to prepare.

2 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 tablespoon Dijon-style mustard
5 ounces arugula, washed and dried
4 portobello mushrooms, stems and gills removed
4 tablespoons crumbled goat cheese

1. Preheat broiler. In a medium bowl, blend 1 tablespoon olive oil, balsamic vinegar, and mustard. Add arugula and toss to coat lightly.
2. Brush mushrooms with 1 tablespoon olive oil. Lightly coat a broiler pan with cooking spray and place mushrooms on pan. Broil 5-6 minutes, turning once.
3. Divide arugula among 4 plates and top with mushrooms. Sprinkle 1 tablespoon goat cheese over each mushroom. Serve.

Calories 121,Fat 10,Perfat 67,Cholesterol 6,Carbo 6,Protein 5

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