Broiled Portobello Mushroom Salad

By Hklbrries

Ingredients

• 1/4 cup olive oil
• 4 tbsp red wine vinegar
• 2 tsp grainy Dijon mustard
• 1/8 tsp salt
• 4 large Portobello mushroom caps
• 4 ounces goat cheese, room temperature
• 4 cups arugula, stems trimmed
• 16 grape tomatoes, halved

Preparation

Step 1

Combine oil, vinegar, mustard and salt; whisk well.

Place mushroom caps on a plate; drizzle with half the vinaigrette. Broil mushrooms in a shallow pan about 5 minutes (rounded side up).

Turn caps over and top with goat cheese. Return to the oven to slightly melt cheese.

In a medium bowl, toss arugula with remaining vinaigrette and tomatoes. Spoon onto four plates; top each with a warm mushroom.

Nutrition Information:
Per serving
286 calories
24 g fat (73.4% calories from fat)
12 g protein
8 g carbohydrates
2 g fiber
30 mg cholesterol
175 mg sodium