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
POMEGRANATE, ARUGULA SALAD
Steps:
- To make vinaigrette, combine molasses, lemon juice, honey and vinegar in a mixing bowl and whisk to combine. Slowly drizzle in olive oil while you whisk to emulsify. Season, to taste, with salt and pepper.
- Toss salad ingredients together and dress with the vinaigrette.
GRILLED PORTOBELLO SALAD WITH HAZELNUT PESTO
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the hazelnut pesto: Place the parsley, hazelnuts, Parmesan and garlic in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil and process until combined; transfer to a bowl and season with salt and pepper.
- For the portobello salad: Heat a charcoal or gas grill to medium-high for direct and indirect grilling. Brush the mushrooms on both sides with 1/4 of the cup olive oil and season with salt and pepper. Place the mushrooms on a baking sheet and roast until cooked through, approximately 10 minutes on the grill. Remove to a baking sheet and loosely tent, reserving the liquid that the mushrooms have exuded.
- Whisk together the reserved mushroom liquid, the sherry vinegar, mustard, remaining olive oil and season with salt and pepper.
- Slice the mushrooms into 1/2-inch thick slices and place in a large bowl with the arugula, fennel, and some salt and pepper. Drizzle some of the vinaigrette down the sides of the bowl and toss the salad to combine. Spoon a pool of pesto on one side of a large platter. Mound the salad on the other side, and garnish everything with fennel fronds.
- Place the mushrooms on a large platter, place the fennel over the mushrooms and drizzle with the pesto. Arrange the arugula around the platter.
STUFFED PORTOBELLOS WITH ARUGULA-AND-BREAD SALAD
Hot Italian turkey or pork sausage also works great here.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees with racks in upper and lower thirds. Place mushrooms stem-side up on a rimmed baking sheet; brush all over with 3 tablespoons oil. Season with salt and pepper. On another rimmed baking sheet, toss 4 cups bread with 2 tablespoons oil; season with salt and pepper. Roast mushrooms on top rack until softened, and bread cubes on bottom until golden, 12 minutes.
- Combine sausage, egg, and remaining 2 cups bread; season with salt and pepper. Divide evenly among mushroom caps; roast until cooked through, 15 minutes more.
- Adjust oven to broil. Divide cheese among mushrooms; broil until golden and bubbly, 3 minutes. Toss croutons with arugula, fennel, vinegar, and remaining 2 tablespoons oil; season with salt and pepper. Serve mushrooms, with salad alongside.
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