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Categories:Viewed: 9 - Published at: a year ago
Ingredients
- 4 whole-wheat buns or hard rolls, split and lightly toasted
- 1 small bunch arugula, stemmed, leaves torn in half (2 cups)
- 2 tsp. Dijon mustard
- 4 large portobello mushrooms (about 1 lb.), stemmed
- 7-oz. jar roasted red peppers packed in water
- 1 Tbs. balsamic vinegar
- 1 Tbs. olive oil
Method
- Prepare grill or heat grill pan over medium-high heat.
- Hold 1 mushroom stemmed side up in your hand.
- Using a sharp paring knife, carefully cut and scrape to remove most of dark brown "gills."
- Repeat with remaining mushrooms.
- Set aside.
- Drain roasted peppers in strainer set over bowl; reserve liquid.
- You should have about 2 tablespoons liquid.
- Thinly slice peppers; set aside.
- Whisk vinegar, oil, mustard and 1 tablespoon water into roasted pepper liquid in bowl to make dressing.
- Place 1 tablespoon dressing in medium bowl and reserve.
- Brush remaining dressing over both sides of mushrooms.
- Place mushrooms stemmed side down on grill or in pan.
- Cook until juicy and tender, turning once, about 7 minutes.
- Place 1 mushroom on bottom half of each bun.
- Top with pepper slices.
- Add arugula to reserved dressing in bowl and toss well to coat.
- Divide arugula salad among mushrooms, cover with bun tops and serve.
