Grilled Portobello & Arugula Salad with Gruyere
Grilled portobello mushrooms are juicy, tender and flavorful, it's a delicious ingredient that can be used to make a salad, with the slightly bitter peppery arugula, and mild gruyere cheese, a tasty, quick and easy salad ready to enjoy!
Yield
4 servingsPrep
8 minCook
8 minReady
18 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
mushrooms, portabello
fresh, large, 4 to 5-inch in diameter |
|
| 4 | tablespoons |
olive oil
or as needed |
|
| 6 | cups |
arugula (roquette)
washed and well dried |
|
| 4 | tablespoons |
walnuts
or hazelnuts, toasted and coarsely chopped |
|
| 2 ½ | ounces |
gruyere cheese
shaved |
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
mushrooms, portabello
fresh, large, 4 to 5-inch in diameter |
|
| 6E+1 | ml |
olive oil
or as needed |
|
| 1.4 | l |
arugula (roquette)
washed and well dried |
|
| 6E+1 | ml |
walnuts
or hazelnuts, toasted and coarsely chopped |
|
| 72.3 | ml/g |
gruyere cheese
shaved |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Preheat the grill/
Wipe the mushrooms clean, trim off the stems and scape out the black gills.
Place the mushrooms on a large baking sheet.
Brush the mushrooms on both sides with the olive oil.
Sprinkle some salt and black pepper.
Grill the mushrooms directly over the heat until tender and well marked, about 4 minutes per side.
Cut the grilled mushrooms into ½-inch slices.
Divide the arugula among 4 plates and top with the grilled mushroom slices.
Sprinkle toasted nuts and top with shaved cheese.
Drizzle some extra-virgin olive oil, season with more salt and black pepper if needed.
Serve and enjoy!
