Miso Arugula Greens with Roasted Portobello – fresh and flavorful, umami and tangy, this savory salad is perfect as an entree or a starter!
It wasn’t so very long ago that I was talking about how I stood at the kitchen counter and ate an entire skillet of sauteed mushrooms… only to make another batch because my snack was meant for a recipe.
Only in my kitchen does this kind of thing happen?
Didn’t think so.
I love my mushrooms.
Which is why I am so excited to be chosen by The Mushroom Council and Mamavation as an ambassador and lucky participant in the #MushroomMakeover – a month long weight loss challenge – where we are to use mushrooms in place of higher calorie ingredients in several meals each week.
Mushrooms are hearty and filling – and can easily replace the “meat” of a recipe. They are much lower in calories than a meat alternative, are low in sodium and naturally gluten free. I have some pretty fun ideas I am looking forward to cooking up for you guys.
Each week I will recap my progress – sharing how the workouts are going with our personal trainer Mark Segedie, and how goals are being reached with the help of our nutrition expert, registered dietitian Corinne Dobbas. I will be sharing all sorts of mushroom ideas each week, and new mushroom recipes as well.
See Mark’s Workout Plan here. It is a GOOD one – I love the Burn It circuit. Yes to burpees. Mark has been highly supportive, and while that plan is the basic plan, he will work with any one of us to create an individual workout plan if necessary. We are encouraged to do as much as we can, and get 10,000 steps in each day in addition to our workouts.
After a busy first quarter of travel and just general busy schedule, this daily workout has been so good for me. Even when sore from the day before, I find I am looking forward to each plan of the day.
…and I very much welcomed the rest day, although I more than doubled the suggested steps that day. Nice.
Drinking enough water every day is something I always do – I love my water and am used to carrying my bottle everywhere. There were a couple of days where that increased even above my normal amount, feeling very thirsty.
Increased hydration, daily workouts, and many mushroom makeover meals later – this first week has me down a couple-few pounds, and a brand new skirt I just bought? Feeling a bit loose. #MushroomMakeover AD is already proving to be a great success – this first week results are very motivating!
In addition to this Miso Arugula Greens with Roasted Portobello, I have had several other mushroom makeover meals this week:
Sautéed Mushrooms over Quinoa Breakfast – so simple, tasty and filling! I enjoyed this breakfast early (6:30 am), which kept me going until a late lunch at 1 pm. An easy way to plan this breakfast – cook a large batch of quinoa to use all week long, and sautéed mushrooms can be frozen (up to a month) if you want to make large batches of those as well:
Mushroom, Spinach and Cherry Tomato Crepes – the bright flavors of tomato added that zing to this breakfast – while the mushrooms brought their wonderful earthy umame. This breakfast will happen again:
Portobello-Avocado Salad Rolls – an old favorite in a new way! Normally I use my favorite – the shiitake – for these super easy fresh rolls. The portobello is the perfect pinch-hitter when my shiitake supply is low:
Sriracha Shiitake Tofu Scramble – one of the easiest breakfasts, and again, very filling:
…and this salad – one of my favorite ways to make salads is to top a big plate of crisp, cool greens and other veggies with some warm goodness like a roasted portobello.
The zesty pepper of arugula, the creamy tang of “goat” cheese, and the crunch of almonds come together for a flavorful bite – the warm portobello will soften the cheese and the salty miso brings that savory umame – this salad is a perfect spring staple!
Miso Arugula Greens with Roasted Portobello
YIELD: 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
1/4 cup almonds
Preheat oven to 350 °F.
Clean mushrooms by brushing with damp paper towel. Trim stem.
Place mushrooms on prepared (parchment) baking sheet; brush with miso dressing (about 1 teaspoon each).
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.
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.
dairy, egg, oil, and gluten free, vegan
3 tablespoons smooth miso paste
1 tablespoon rice vinegar
1/2 inch fresh ginger, peeled and minced
juice of one lemon
1 green onion, minced fine
water to thin, as needed
Whisk all ingredients – adjusting liquids for desired consistency.
Insert straw and drink Store in airtight container in fridge.
SPABETTIE IS A FINANCIALLY COMPENSATED BLOGGER AMBASSADOR FOR THE MUSHROOM COUNCIL, AND IS PARTICIPATING IN THE #MUSHROOMMAKEOVER 30 DAY WEIGHT LOSS CHALLENGE. THE OPINIONS EXPRESSED HEREIN ARE THOSE OF SPABETTIE AND ARE NOT INDICATIVE OF THE OPINIONS OR POSITIONS OF THE MUSHROOM COUNCIL OR MAMAVATION.
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learn more at Mushroom Info AD
I shared this recipe with Healthy Vegan Fridays.
printable Miso Arugula Greens with Roasted Portobello recipes:
- 2 large portobello mushrooms
- miso dressing (recipe follows), divided
- 4-5 large handfuls fresh arugula
- 2-3 ounces vegan goat cheese
- ¼ cup almonds
- Preheat oven to 350 °F.
- Clean mushrooms by brushing with damp paper towel. Trim stem.
- Place mushrooms on prepared (parchment) baking sheet; brush with miso dressing (about 1 teaspoon each).
- 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.
- 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.
- 3 tablespoons smooth miso paste
- 1 tablespoon rice vinegar
- ½ inch fresh ginger, peeled and minced
- juice of one lemon
- 1 green onion, minced fine
- water to thin, as needed
- Whisk all ingredients – adjusting liquids for desired consistency.
- Insert straw and drink
- Store in airtight container in fridge.