Prep 15m Cook 30m Additional - Ready In 45m
Servings 1 salad Calories 352.5

This is my super easy version of a salad I had at a restaurant in Chicago. I usually only cook for one, but this would be easy to make in a larger batch for more people.

Recipe Ingredients

  • 1 portobello mushroom, stem removed
  • 1 tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • 1 clove garlic, thinly sliced
  • ¼ shallot, thinly sliced
  • salt and pepper to taste
  • ½ roasted red pepper, cut into strips
  • 3 cups arugula leaves
  • 1 ounce grated Romano cheese
  • 1 tablespoon Greek salad dressing

Cooking Directions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil.
  2. 2 Brush the mushroom on both sides with olive oil and place gill-side up onto the baking sheet. Drizzle with any remaining olive oil, and the red wine vinegar. Sprinkle with sliced garlic and shallot; season to taste with salt and pepper. Top with the piece of roasted red pepper, and wrap the foil tightly around the mushroom.
  3. 3 Bake in preheated oven until the mushroom is tender, about 30 minutes.
  4. 4 Toss the arugula with Romano cheese and salad dressing. Place onto a plate and top with the hot mushroom and pepper. Dig in!

Nutrition Facts

  • Calories 352.5
  • Carbohydrate 15.2 g
  • Cholesterol 29.5 mg
  • Fat 27.5 g
  • Fiber 3.1 g
  • Protein 14.5 g
  • Saturated Fat 7.6 g
  • Sodium 644.2 mg
  • Sugar 5.6 g

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  1. I balanced the Romano cheese and arugula with red seedless grapes as a garnish and sprinkled on a few pieces of broken walnuts for a little crunch.
  2. We aren't salad eaters but are trying to eat healthier. Husband took one bite and was in love with this salad! It really is great. Used a large package of baby bellas instead of the large portobello and made my own greek dressing from this site which is wonderful: Absolutely Fabulous Greek/House Dressing. This recipe - Read more ...
  3. A little more creative than most salads and certainly a lot more sophisticated and elegant. Actually it was kind of a culinary conversation piece! I made my own Lemon-Dijon Vinaigrette but beyond that I stuck to the recipe just as written. Great Mediterranean feel the perfect accompaniment to the Spanish Meatballs I served this with.
  4. This was a great salad. I used arugula from the garden which made it very fresh. I halved medium-sized button mushrooms as I didn't have portobellas. Upsized the recipe for 4.
  5. This is a five star salad I served it for 10 recently. A Hit! Used the arugula and spinach salad mix from Costco chopped the garlic onion and red peppers finely and sprinkled them over the gill side of m/r made up my own favorite vinegrete added feta instead of romano to greens poured a - Read more ...
  6. I made this last night for my boyfriend and I. It was AMAZING! Baby bellas were on sale so we used those and instead of wrapping everything up in the oven I left it open to brown up the mushrooms a bit. We used arugula out of the garden mixed with a bit of spinach - Read more ...
  7. This was delicious and very easy to prepare. I roasted my own peppers and made the Greek dressing (olive oil red wine vinegar dijon mustard garlic and fresh oregano and basil). Once it was baked I chopped the mushroom and tossed everything with the arugula to wilt the greens slightly. I didn't use the cheese - Read more ...
  8. I made this recipe as an appetizer. I used baby bella mushrom caps garnished with the lettuce and served them on bagel chips. Everyone loved them! It looks impressive and tastes even better!
  9. This recipe is great. I did it slightly different though. It was my main course last night so I made two mushrooms instead of one. I also added goat cheese to the salad as the peppery taste of arugula really compliments the cheese well. I used good balsamic vinegar instead of apple cider vinegar. Instead - Read more ...