Roasted Portobello, Red Pepper, and Arugula Salad for One

This is my super easy version of a salad I had at a restaurant in Chicago. I usually only cook for one, but this would be easy to make in a larger batch for more people.

Step: 1

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil.

Step: 2

Brush the mushroom on both sides with olive oil and place gill-side up onto the baking sheet. 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.

Step: 3

Bake in preheated oven until the mushroom is tender, about 30 minutes.

Step: 4

Toss the arugula with Romano cheese and salad dressing. Place onto a plate and top with the hot mushroom and pepper. Dig in!

Per Serving: 353 calories; protein 14.5g; carbohydrates 15.2g; fat 27.5g; cholesterol 29.5mg; sodium 644.2mg.

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