Portabella Salad
By: Anonymous
Published: Saturday, February 13, 2010 - 4:39am

Ingredients




4 portabella mushrooms - (5"-wide caps)
pound cherry tomatoes rinsed
pound arugula - (14 cups, lightly packed) rinsed, crisped
cup nonfat mayonnaise
3 tablespoons coarse-grain Dijon mustard
tablespoon red wine vinegar
Salt to taste
Freshly-ground black pepper to taste

Preparation

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. 6 This recipe yields 4 servings.