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Ingredientes
- 1 jar water-packed roasted red pepper - (7 ounce)
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. extra virgin olive oil
- 2 tsp Dijon mustard
- 4 lrg portobello mushrooms - (4" to 5" dia) stems, and
- Â Â gills removed - (abt 1 lb total)
- 4 whl -wheat buns or possibly hard rolls split, and
- Â Â lightly toasted
- 1 sm bunch arugula stemmed, and
- Â Â leaves torn in half - (2 c.)
Direcciones
- Drain roasted peppers in strainer set over small bowl, reserving liquid. You should have about 2 Tbsp. liquid. Thinly slice peppers and set aside. Whisk vinegar, oil, mustard and 1 Tbsp. water into red pepper liquid in bowl to make dressing. In medium bowl, place 1 Tbsp. dressing and reserve.
- Prepare grill or possibly heat grill pan over medium-high heat.
- Brush remaining dressing over both sides of mushrooms. On grill or possibly pan, place mushrooms cut-side down. Cook till tender, turning once, 3 to 4 min per side.
- Place 1 mushroom on bottom of each bun. Top with pepper slices. Add in arugula to reserved dressing in bowl and toss well. Place some arugula salad on top of each mushroom, cover with bun tops and serve.
- This recipe yields 4 servings.
- Comments: For extra flavor, use roasted peppers packed in extra virgin olive oil with garlic. If you're in the mood, top the cooked mushrooms with a bit of your favorite cheese.
- Make a quick salad with minced fresh tomatoes and minced fresh basil. Toss with balsamic vinegar and a little extra virgin olive oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 4 servings | |
| Calories 61 | |
| Calories from Fat 36 | 59% |
| Total Fat 4.07g | 5% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 36mg | 2% |
| Potassium 408mg | 12% |
| Total Carbs 5.12g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.1g | 1% |
| Protein 2.28g | 4% |
