Local Certified Organic Produce 

Portobello Mushrooms on Arugula

from Delicious Living magazine

submitted by Jen Kline

serves 4

2 Tbsp olive oil, divided

1 Tbsp balsamic vinegar

1 Tbsp Digjon-style mustard

5 oz arugula, washed and dried

4 portobello mushrooms, stems and gills removed

4 Tbsp crumbled goat cheese

Preheat broiler.  In a medium bowl, blend 1 tablespoon olive oil, balsamic vinegar, and mustard.  Add arugula and toss to coat lightly.

Brush mushrooms with 1 tablespoon olive oil. Lightly coat a broiler pan with cooking spray and place mushrooms on pan.  Broil 5-6 minutes, turning once.

Divide arugula among 4 plates and top with mushrooms.  Sprinkle 1 tablespoon goat cheese over each mushroom.  Serve.

Note: Jen sliced her portobello mushrooms approximately 1 cm thick.

Nutritional Information (per serving):

121 calories

5 g protein

10 g fat

6 g carbohydrates

2 g saturated fat

6 mg cholesterol

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Last modified: 11/09/03