Warm Mushroom Arugula Salad
318
- Prep Time10 min
- Total Time20 min
- Makes4 Servings
Peppery arugula and baked, golden mushrooms give salad a makeover for fall. Top with shaved Parmigiano-Reggiano, and serve.
Ingredients
4 85-g pkgs oyster mushrooms
1/3 cup olive oil
2 tbsp bread crumbs
2 tbsp finely grated Parmigiano-Reggiano cheese
2 tbsp balsamic vinegar
1 tsp honey
1/4 tsp salt
6 cups packed baby arugula
shaved Parmigiano-Reggiano cheese, optional
Instructions
POSITION oven rack in bottom third of oven. Preheat to 425F.
TEAR large mushrooms in half, then toss with 2 tbsp oil on a baking sheet. Sprinkle with bread crumbs and grated cheese.
BAKE in bottom third of oven until mushrooms are golden, 10 to 12 min.
WHISK vinegar with remaining 1/4 cup olive oil, honey and salt in a small bowl. Season with fresh pepper. Divide arugula among 4 dinner plates. Top with mushrooms and garnish with shaved cheese. Drizzle with balsamic vinaigrette.
Nutrition (per serving)
Calories 238, Protein 5g, Carbohydrates 12g, Fat 19g, Fibre 3g, Sodium 232mg.
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