SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Print Print | Page | 3x5 | 4x6
Select a size and use your browser's print button to print the page.

Grilled Portobello Mushrooms with Goat Cheese and Arugula

Makes: 4  servings Prep 15 mins Start to Finish 30 mins


  • 3 tablespoons  red-wine vinegar
  • 2 teaspoons  Dijon mustard
  • 1/2 cup  olive oil
  • 4 5 inches  large portobello mushroom caps
  • 4 ounces  goat cheese at room temperature
  • 1 5 ounce small bunch baby arugula, coarse stems trimmed
  • 16 grape tomatoes, halved lengthwise, about 1 cup


1. Whisk together vinegar and mustard, with salt and pepper to taste. Add oil in a slow stream until emulsified.

2. Arrange mushroom caps stem-side up on a plate and drizzle with half of vinaigrette. Season with salt and pepper to taste.

3. Preheat grill. Grill mushroom caps on a lightly oiled rack, stem-side up, uncovered, over moderately high heat until underside is softened and golden brown, about 5 minutes. Turn caps over and grill until just tender, about 4 minutes more. Turn caps over and top each with a 1-ounce round of goat cheese. Continue to grill, spreading goat cheese slightly with a spatula, until cheese is slightly melted, about 1 minute. Transfer caps to serving plates.

4. Put arugula in a bowl and toss with enough vinaigrette to coat. Mound salad on top of mushroom and sprinkle with tomatoes. Drizzle any remaining vinaigrette over and around mushroom.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)380,
  • sat. fat(g)10,
  • carb.(g)8,
  • fiber(g)2,
  • sodium(mg)220,
  • Percent Daily Values are based on a 2,000 calorie diet