Marinated Portobello Mushroom with Arugula Salad
Juicy marinated Portobello mushroom on a fresh arugula salad. A vegetarian dish full of umami flavor.
- 30 minutes (inkl. Marinierzeit)
- 1 serving
- Snack
- gluten-free
- nut-free
- vegetarian
- antioxidant
- kalorienarm
- high in protein
- vegetarian
Ingredients
- 2 piece Portobello mushrooms (large)
- 60 g Arugula
- 10 g Balsamic vinegar
- 10 g Olive oil (Extra Virgin)
- 3 g Garlic
- 1 piece Thyme (sprig)
- 80 g Cherry tomatoes
- 20 piece Parmesan
- 2.5 g Salt
- 1.3 g Pepper
Instructions
- Mix the marinade from balsamic vinegar, 1 tablespoon of olive oil, garlic, thyme, salt, and pepper.
- Place Portobello mushrooms in the marinade and marinate for 20 minutes.
- Grill the mushrooms in a grill pan for about 4-5 minutes on each side.
- Dress arugula with cherry tomatoes, remaining olive oil, salt, and pepper.
- Slice the grilled mushrooms and arrange them on the salad.
- Garnish with Parmesan shavings and serve.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
See the nutrientsAnd what does your whole week deliver? Answer a few questions and Up-Food builds a weekly plan from dishes that match what you need – with the nutrient balance across seven days. No account, no payment details.
Your weekly plan in 2 minutesMore recipes
- Ligurian Farinata - Chickpea Pancake from the Oven
- Moutabal - Lebanese Aubergine Cream with Tahini
- Hummus - Lebanese Chickpea Cream with Tahini and Lemon
- Pear-Walnut Salad with Blue Cheese
- Gluten-Free Buckwheat Bread with Sunflower Seeds
- Gluten-Free Pasta with Lentil Bolognese and Basil
- Gluten-Free Millet Rolls with Pumpkin Seeds
- Gluten-Free Amaranth Pasta with Mushroom Cream Sauce
- Gluten-Free Millet Flatbreads with Herbs
- Gluten-Free Rice Noodle Salad with Peanut Dressing
- Gluten-Free Amaranth Rolls with Rosemary
- Gluten-Free Lentil Pasta with Tomato-Basil Sauce