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1/4 cup olive oil
4 tablespoons red wine vinegar
2 teaspoons grainy Dijon mustard
1/8 teaspoon salt
4 large Portobello mushroom caps
4 ounces goat cheese, room temperature
1 small bunch baby arugula, stems trimmed
16 grape tomatoes, halved
Instructions
4 tablespoons red wine vinegar
2 teaspoons grainy Dijon mustard
1/8 teaspoon salt
4 large Portobello mushroom caps
4 ounces goat cheese, room temperature
1 small bunch baby arugula, stems trimmed
16 grape tomatoes, halved
1. Whisk together oil, vinegar, mustard and salt.
2. Place mushroom caps on a plate, and drizzle them with half of the vinaigrette. Broil mushrooms in a shallow ovenproof pan or grill on a rack for about 5 minutes (rounded side up).
3. Turn caps over and top with goat cheese. Return to the oven or grill to slightly melt cheese.
4. In a medium bowl, toss arugula with remaining vinaigrette and tomatoes. Spoon arugula mixture into four plates; top each with a warm, cheese-topped mushroom. Serves 4.
Nutritional Information
2. Place mushroom caps on a plate, and drizzle them with half of the vinaigrette. Broil mushrooms in a shallow ovenproof pan or grill on a rack for about 5 minutes (rounded side up).
3. Turn caps over and top with goat cheese. Return to the oven or grill to slightly melt cheese.
4. In a medium bowl, toss arugula with remaining vinaigrette and tomatoes. Spoon arugula mixture into four plates; top each with a warm, cheese-topped mushroom. Serves 4.
Per serving: 287 calories, 23g fat, 11g prot., 11g carbs., 3g fiber, 306mg sodium.
