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Tomato Arugula Salad Stuffed Mushrooms
This simple dish highlights the flavor of fresh tomatoes and can serve as a vegetarian appetizer or a side dish.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Side Dishes
Cuisine:
American
Keyword:
tomato arugula stuffed mushrooms, tomato stuffed portobello mushrooms
Servings:
2
servings
Author:
Gina Matsoukas
Ingredients
1
large ripe tomato
chopped
2
portobello mushroom caps
cleaned & stems removed
2
tablespoons
extra virgin olive oil
divided
Salt & pepper to taste
1
tablespoon
minced shallots
1/2
tablespoon
balsamic vinegar
1/2
cup
baby arugula
Ricotta salata
shaved with a vegetable or cheese peeler, as much as desired
Instructions
Preheat oven to 400F.
Place Portobello caps on baking sheet and drizzle with 1 tablespoon of olive oil and salt & pepper.
Roast for about 15 minutes, until the water has evaporated out of the mushrooms. Remove from oven and set aside.
In a small bowl, combine the chopped tomato, shallots, remaining olive oil, vinegar and more salt & pepper to taste.
Evenly divide the arugula on top of each mushroom cap and top with the tomato mixture.
Place the shavings of ricotta salata on top of the tomatoes and garnish with additional salt & pepper and/or olive oil if desired.
Nutrition
Serving:
1
SERVING
|
Calories:
162
kcal
|
Carbohydrates:
7
g
|
Protein:
3
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
0.01
g
|
Sodium:
14
mg
|
Potassium:
491
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
631
IU
|
Vitamin C:
10
mg
|
Calcium:
20
mg
|
Iron:
1
mg