This tasty, vegan-friendly salad was inspired by our popular Portobello Sandwiches with Roasted Peppers and Arugula.
Here, the portobellos are marinated in garlic and olive oil, sauteed with roasted red pepper strips, and then tossed with fresh baby arugula and crunchy toasted pine nuts.
Our Lemon-Balsamic Vinaigrette is the perfect complement, but you can substitute your own favorite balsamic vinaigrette if you must.
2 tablespoons pine nuts
4 portobello mushrooms, each about 4 to 5 inches in diameter
2 tablespoons extra virgin olive oil
1 large clove garlic, minced
1/2 cup roasted red bell peppers, cut into julienne slices
Salt and freshly ground black pepper to taste
4 to 6 ounces fresh baby arugula
3 to 6 tablespoons Lemon-Balsamic Vinaigrette (or your favorite prepared balsamic vinaigrette)
Toast the pine nuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.
Remove the stems from the portobellos, and discard the stems. Using a spoon, scrape the dark gills from the underside of each portobello. Discard the gills. Cut the portobello caps into 1/4-inch slices, and cut the longer slices in half to shorten them.
In a medium bowl, combine the olive oil, the garlic, and the portobello slices. Toss gently, and let sit for 20 to 30 minutes.
After the portobellos have marinated, heat a medium-size skillet over medium to medium-high heat. Add the portobello mixture, and saute for 5-6 minutes, until the portobellos are soft and most of the rendered mushroom liquid has evaporated.
Add the roasted bell pepper slices to the portobellos, along with salt and pepper to taste. Saute for 3-5 minutes to heat the peppers and blend all the flavors. Remove from heat and set aside.
Place the arugula in a large bowl. Add the vinaigrette to the arugula, tossing well. Use only enough dressing to lightly coat all of the greens with the dressing.
Top the arugula with the portobellos, roasted peppers, and toasted pine nuts. Toss lightly, and serve.
-- 4 servings