Rather than begin a hunt for the missing pieces, I chose to find something a little more simple for tonight's meal. The only requirement was that the recipe contain arugula, which I already bought.
And so that's how dinner came to be Roasted Portobello, Red Pepper, and Arugula Salad (more a description than name) which I found at allrecipes.com after a not very extensive Google search for "arugula".
This is quite a delicious recipe, especially if you are in the mood for a lighter meal - which we were. Of course, I am also pleased that it was so easy to prepare. I did have a moment of disappointment when I pulled the mushrooms out of the oven as they were totally stuck to the foil. I thought that the whole meal was all burnt up. It wasn't. Phew. Note to self (and to you too): Don't use the bottom rack. Beginner's error.
And here are a few more notes: 1) I used an onion instead of a shallot because I had already bought that too. Totally worked. In fact, I would put more onion on it as they are so tasty. 2) I would also add more roasted peppers. A salad for dinner is really good now and again, but it wouldn't hurt to beef it up a little. Arugula only fills you up so much, you know? 3) What about using balsamic vinegar? Admittedly I have a sweet tooth, but I'll bet it would be really good. 4) Romano cheese is salty, so be conservative when salting the mushrooms.
Now I'm done with cooking for the week. [sigh of relief]
Liz - 2
Kitchen Gods - 0
2 Portobello Mushrooms
2 tbsp. olive oil
2 tsp. red wine vinegar
2 cloves of garlic
1/2 shallot, thinly sliced
salt & pepper, to taste
1 roasted red pepper
6 cups arugula leaves
2 oz. grated Romano cheese
2 tbsp. Greek salad dressing
1) Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
2) Remove mushroom stems. Brush both sides with olive oil and place gill-side up. Drizzle with remaining olive oil, vinegar. Sprinkle with sliced garlic and shallot. Season to taste with salt and pepper. Top with roasted pepper. Wrap foil tightly around mushroom.
3) Bake until mushroom is tender - about 30 minutes.
4) Toss arugula in Romano cheese and salad dressing.
Prep Time - 15 minutes
Cook Time - 30 minutes
Servings - 2