Portobello and Arugula Salad
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2large portobello mushrooms
- Nonstick pan spray
- 2ounces arugula
- 2large roasted red peppers
- Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
87 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 4 grams protein; 22 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Turn on broiler or toaster oven.
- Step 2
Wash and trim stems from mushrooms. Spray oil on mushroom tops, and place under broiler. Broil 5 to 10 minutes, depending on heat of broiler.
- Step 3
Wash, dry and trim tough stems from arugula.
- Step 4
Rinse and julienne the peppers.
- Step 5
Arrange the arugula on two salad plates; top each with a mushroom, and sprinkle with julienned peppers. Season with pepper.
Private Notes
Comments
Advertisement