This salad packs the Fall flavor with the peppery taste of arugula, the savory taste of dulse, and just the right balance of browned pumpkin seeds, goji berries, and rosemary. Portobello mushrooms give it a hearty taste, while served warm. Perfect lunch or dinner for the dropping temps!
2 C Arugula
1 Portobello Mushroom Cap, sliced
1 Small Roma Tomato, sliced
1 T Raw Pumpkin Seeds
1 T Chia Seeds
1 T Hemp Seeds
1 T Goji Berries
1 Spring of Fresh Rosemary
2 t + 1 t Olive Oil
1 T Apple Cider Vinegar
1 T Balsamic Vinegar
Fresh Ground Pepper
Wash and dry arugula, place in bowl. Add with tomatoes, dulse, and hemp and chia seeds.
Heat 2 t olive oil in pan and sauté mushrooms with rosemary.
Once mushrooms are almost fully cooked, add pumpkin seeds and goji berries and let brown.
Top portobello mixture over bed of arugula and 1 t olive oil and vinegars. Mix well.
Wash and dry portobello mushroom cap, place on baking sheet. Drizzle with olive oil and balsamic, season with rosemary, garlic powder, and oregano. Bake at 450 degrees F for 10-15 minutes or until mushroom is tender. Once cooled, slice the mushroom.
Top tortilla with fresh washed kale, red peppers, artichokes and portobello. Roll up tortilla and slice in half.
I spotted this colorful recipe on Peace Love Shea’s blog, and it just looked so yummy! It definitely delivered, with serious flavor. It’s a great Spring dish, I highly recommend throwing on your ruffled apron and getting your bake on.
To speed up your time in the kitchen, I recommend piercing the spaghetti squash and microwaving it for 6 minutes, flipping it over and microwaving another 6 minutes, until tender. (You may want to check on the squash in intervals, since some microwaves are more powerful than others.)
This “pasta” can be served hot or cold, making it the perfect party dish! I paired it along with a balsamic baked portobello mushroom and steamed kale.
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
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.