Miso Arugula Greens with Roasted Portobello
Recipe type: Entree, Side
Serves: two salads
dairy, egg, oil, and gluten free, vegan
  • 2 large portobello mushrooms
  • miso dressing (recipe follows), divided
  • 4-5 large handfuls fresh arugula
  • 2-3 ounces vegan goat cheese
  • ¼ cup almonds
  1. Preheat oven to 350 °F.
  2. Clean mushrooms by brushing with damp paper towel. Trim stem.
  3. Place mushrooms on prepared (parchment) baking sheet; brush with miso dressing (about 1 teaspoon each).
  4. Bake at 350 °F for 15-20 minutes, until mushrooms are warmed through and miso has roasted into the mushroom. Slice into half-inch slices.
  5. Meanwhile, rinse arugula and pat dry. Divide between two serving plates, top with vegan goat cheese and almonds. Dress with remaining miso dressing, top with warm portobello.
Recipe by spabettie at https://www.spabettie.com/miso-arugula-greens-with-roasted-portobello/