Best Wilted Arugula And Portobello Mushrooms Recipes

GRILLED PORTOBELLOS WITH ARUGULA

Grilled Portobellos with Arugula image

Provided by Food Network Kitchen

Time 30m

Yield 2 servings

Number Of Ingredients 6

Ingredients

2 portobellos, stems removed
3 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper
1 bunch arugula, rinsed and dried
Parmesan shavings

Steps:

Heat outdoor grill or cast iron grill pan. Gently brush off any dirt from caps. In a small bowl whisk together the oil and vinegar and season with salt & pepper. Brush caps with vinegar & oil mixture and place on grill. Cook for 2 minutes per side or until mushroom is tender. Brush occasionally with vinegar and oil. Drizzle remaining vinegar and oil over arugula. Shave parmesan into greens and toss. Slice grilled portobellos and arrange on top of arugula

FUNGHI ALLA FIORENTINA (SEARED MUSHROOMS WITH WILTED ARUGULA)

Funghi alla Fiorentina (Seared Mushrooms with Wilted Arugula) image

Provided by Giada De Laurentiis

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

3 tablespoons olive oil
8 ounces mushrooms, such as royal trumpets, cleaned and cut into 1-inch pieces
Kosher salt
1/2 cup dried cranberries
1/3 cup chopped toasted walnuts
4 cups packed baby arugula

Steps:

Heat a straight-sided medium skillet over medium-high heat. Add the oil; heat for another minute. Add the mushrooms and 1/2 teaspoon salt, and cook, stirring occasionally, until golden brown on all sides, about 5 minutes. Stir in the cranberries and walnuts; cook 1 minute more. Turn off the heat, add the arugula and another 1/4 teaspoon salt, and toss gently with the mushroom mixture to wilt.

CREMINI MUSHROOM PASTA WITH WILTED ARUGULA AND GOAT CHEESE

Cremini Mushroom Pasta with Wilted Arugula and Goat Cheese image

Categories Mushroom Pasta Low Fat Quick & Easy Goat Cheese Arugula Self

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 lb spaghetti
1 tbsp extra-virgin olive oil
1 1/4 lb cremini mushrooms, sliced
1/2 tsp salt
4 cloves garlic, peeled and chopped
4 cups arugula, coarsely chopped
6 oz goat cheese, crumbled
1/3 cup flat-leaf parsley, chopped

Steps:

Cook pasta according to package directions, but before draining, reserve 1/2 cup cooking water. While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add mushrooms and salt and cook, stirring frequently, 2 or 3 minutes or until mushrooms are soft. Add garlic and cook another 2 or 3 minutes until garlic is soft and most of the liquid has evaporated. Toss pasta with mushrooms, arugula, and goat cheese. Stir in reserved cooking liquid until cheese becomes creamy. Toss in parsley and season to taste with salt and pepper.

WILTED ARUGULA

Wilted Arugula image

Serve alongside our Baked Cod with Olives and Rosemary Lentils.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Time 10m

Number Of Ingredients 6

Ingredients

1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced
8 ounces baby arugula, rinsed and drained well
1 tablespoon balsamic vinegar
1/4 teaspoon coarse salt
Freshly ground pepper

Steps:

Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but not browned, 2 to 3 minutes. Add arugula; cook, stirring constantly, until slightly wilted, 1 to 2 minutes. Add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper. Serve immediately.

PORTOBELLO AND ARUGULA SALAD

Portobello and Arugula Salad image

Provided by Marian Burros

Categories easy, quick, salads and dressings

Time 20m

Yield 2 servings

Number Of Ingredients 5

Ingredients

2 large portobello mushrooms
Nonstick pan spray
2 ounces arugula
2 large roasted red peppers
Freshly ground black pepper to taste

Steps:

Turn on broiler or toaster oven.
Wash and trim stems from mushrooms. Spray oil on mushroom tops, and place under broiler. Broil 5 to 10 minutes, depending on heat of broiler.
Wash, dry and trim tough stems from arugula.
Rinse and julienne the peppers.
Arrange the arugula on two salad plates; top each with a mushroom, and sprinkle with julienned peppers. Season with pepper.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 3 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 22 milligrams, Sugar 8 grams, TransFat 0 grams

STUFFED PORTOBELLOS WITH ARUGULA-AND-BREAD SALAD

Stuffed Portobellos with Arugula-and-Bread Salad image

Hot Italian turkey or pork sausage also works great here.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 45m

Number Of Ingredients 10

Ingredients

4 large portobello mushrooms (1 pound total), stems removed
7 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 loaf rustic Italian bread, cut into 3/4-inch cubes (6 cups)
1 pound spicy Italian chicken sausage, casings removed
1 large egg, lightly beaten
1 1/4 cups shredded fontina (from a 4-ounce block)
4 cups packed baby arugula
1 small bulb fennel, thinly sliced (2 cups)
4 teaspoons white balsamic vinegar

Steps:

Preheat oven to 450 degrees with racks in upper and lower thirds. Place mushrooms stem-side up on a rimmed baking sheet; brush all over with 3 tablespoons oil. Season with salt and pepper. On another rimmed baking sheet, toss 4 cups bread with 2 tablespoons oil; season with salt and pepper. Roast mushrooms on top rack until softened, and bread cubes on bottom until golden, 12 minutes.
Combine sausage, egg, and remaining 2 cups bread; season with salt and pepper. Divide evenly among mushroom caps; roast until cooked through, 15 minutes more.
Adjust oven to broil. Divide cheese among mushrooms; broil until golden and bubbly, 3 minutes. Toss croutons with arugula, fennel, vinegar, and remaining 2 tablespoons oil; season with salt and pepper. Serve mushrooms, with salad alongside.