Tuesday, April 23, 2013

Grilled Portobello with Arugula and Tomato

Grilled Portobello with Arugula and Tomato

4 portobello mushroom caps
2 handfuls arugula, usually half a bunch
4 tbsp. butter
1 tbsp. olive oil
2 cloves garlic
Salt and pepper
1 large tomato
1 c. shredded parmesan cheese
1/2 c. marinara sauce (your favorite)
1/2 lemon, juiced

Remove the stems and insides of the mushroom caps with a spoon. In a food processor, add arugula leaves and whole garlic cloves. Puree. Add the butter, lemon juice, dashes of salt and pepper and olive oil. Puree. Generously spread the arugula butter onto the inside of the mushroom cap. Add a small spoonful of marinara sauce, then a slice of tomato. Sprinkle top with parmesan. Bake at 400 degrees for 10-12 minutes.

No comments:

Post a Comment