I’ve been portobello crazy lately. It’s such a great lunch or dinner (or even breakfast) staple, that compliments any flavor or theme.

I purchased Fresh Pineapple Mango Salsa on a recent trip to Whole Foods, and thought it would be the perfect pairing on top of a portobello cap. The colorful dish is a great start to Spring with a major burst of flavor.

Portobello Fajita Salad:

• 1 Large Portobello Mushroom Cap
• 1/3 Onion, Chopped
• 1/2 Orange Bell Pepper, Chopped
• 1 t Olive Oil
• Balsamic Vinegar
• Garlic Powder
• Fresh Ground Pepper
• 2 C Organic Arugula
• 1 Roma Tomato, Chopped

Preheat oven 425 F degrees. Wash and clean portobello cap, and place on baking sheet. Scoop onion, bell pepper and fresh pineapple mango salsa on top. Sprinkle with garlic powder and fresh ground pepper, and drizzle olive oil and balsamic. Bake 10-15 minutes, or until fully cooked. Place arugula in a bowl, and add remaining ingredients. Top with fresh pineapple mango salsa and drizzle with balsamic vinegar.

Fresh Pineapple Mango Salsa

• 1 C Mango, Diced
• 1/2 C Red Bell Pepper, Diced
• 1/4 C Red Onion, Diced
• 1 C Pineapple, Diced
• 1/2 C Fresh Cilantro
• 1 Jalapeño Pepper, Diced
• Garlic, Minced
• Fresh Ground Pepper
• Juice from 1 Lime

Toss all ingredients in a large bowl and serve.