Portabella Salad

FOODISTA
8Ingredients
25Minutes
140Calories

Ingredients

US|METRIC
  • 4 portabella mushrooms (5"-wide caps)
  • 1 pound cherry tomatoes (rinsed)
  • 1 pound arugula (14 cups, lightly packed rinsed, crisped)
  • 1 cup nonfat mayonnaise
  • 3 tablespoons dijon mustard (coarse-grain)
  • 1 tablespoon red wine vinegar
  • salt (to taste)
  • freshly ground black pepper (to taste)
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    Directions

    1. Trim mushroom stems flush with caps; save stems for other uses. Quickly rinse mushroom caps and drain on towels, smooth side up.
    2. Place caps, gills down, in a 10- by 15-inch pan. Broil about 4 inches from heat for 5 minutes (about 4 minutes in a convection oven), then turn over and broil until juice in caps bubbles and mushrooms are flexible, 6 to 7 minutes more (about 6 minutes more in convection oven).
    3. Meanwhile, cut cherry tomatoes in half and discard tough arugula stems.
    4. Mix mayonnaise, mustard, and vinegar.
    5. Cut each mushroom cap into thin, slanting slices. Divide arugula among plates. Top arugula equally with mushroom slices (and any juices) and cherry tomatoes. Spoon mayonnaise mixture onto salads. Add salt and pepper to taste.
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    NutritionView More

    140Calories
    Sodium30% DV720mg
    Fat8% DV5g
    Protein14% DV7g
    Carbs7% DV21g
    Fiber24% DV6g
    Calories140Calories from Fat45
    % DAILY VALUE
    Total Fat5g8%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol5mg2%
    Sodium720mg30%
    Potassium1060mg30%
    Protein7g14%
    Calories from Fat45
    % DAILY VALUE
    Total Carbohydrate21g7%
    Dietary Fiber6g24%
    Sugars13g26%
    Vitamin A70%
    Vitamin C50%
    Calcium20%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.