Portabello, red pepper and rocket salad

    (18)
    45 min

    This is a simple, yet delicious salad. A portabello mushroom is topped with garlic, shallot and roasted red pepper and baked. It is then served with rocket leaves tossed with cheese and Italian dressing.


    16 people made this

    Ingredients
    Serves: 1 

    • 1 portabello mushroom, stem removed
    • 1 tablespoon olive oil
    • 1 teaspoon red wine vinegar
    • 1 clove garlic, thinly sliced
    • 1/4 shallot, thinly sliced
    • salt and pepper to taste
    • 1/2 roasted red pepper, cut into strips
    • 60g rocket leaves
    • 30g grated Pecorino Romano cheese
    • 1 tablespoon Italian salad dressing

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 220 C / Gas 7. Line a baking tray with a piece of foil.
    2. Brush the mushroom on both sides with olive oil and place gill-side up onto the baking tray. Drizzle with any remaining olive oil and the red wine vinegar. Sprinkle with sliced garlic and shallot; season to taste with salt and pepper. Top with the piece of roasted red pepper and wrap the foil tightly around the mushroom.
    3. Bake in preheated oven until the mushroom is tender, about 30 minutes.
    4. Toss the rocket with Pecorino Romano cheese and salad dressing. Place onto a plate and top with the hot mushroom and pepper. Dig in!

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    Reviews & ratings
    Average global rating:
    (18)

    Reviews in English (14)

    by
    25

    This recipe is great. I did it slightly different though. It was my main course last night, so I made two mushrooms instead of one. I also added goat cheese to the salad, as the peppery taste of arugula really compliments the cheese well. I used good balsamic vinegar instead of apple cider vinegar. Instead of greek dressing, I just used a simple balsamic vinegar, olive oil, salt and pepper dressing. Fantastic!  -  20 Mar 2008  (Review from Allrecipes US | Canada)

    by
    14

    This was delicious and very easy to prepare. I roasted my own peppers and made the Greek dressing (olive oil, red wine vinegar, dijon mustard, garlic, and fresh oregano and basil). Once it was baked, I chopped the mushroom and tossed everything with the arugula to wilt the greens slightly. I didn't use the cheese, and it didn't seem to be lacking. I think feta would be a great complement, along with some pine nuts.  -  29 May 2008  (Review from Allrecipes US | Canada)

    by
    12

    I made this last night for my boyfriend and I. It was AMAZING! Baby bellas were on sale, so we used those, and instead of wrapping everything up in the oven, I left it open to brown up the mushrooms a bit. We used arugula out of the garden mixed with a bit of spinach from the store. Oh, and I added a bit of feta cheese. What an amazing combination! We will definitely be having this again!  -  20 Jun 2008  (Review from Allrecipes US | Canada)

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