Portabello, red pepper and rocket salad

    Portabello, red pepper and rocket salad

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    About this recipe: 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.

    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

    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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