Recipe adapted from “Eating Wisely” in May 2012’s Yoga Journal.
Portobello Mushrooms with Wilted Arugula
Makes 2 servings
2 tbsp. olive oil
1 1/2 tbsp. balsamic vinegar
2 portobello mushroom caps
Salt & pepper to taste
3 cloves garlic, peeled and thinly sliced
10 oz. fresh arugula (or spinach)
2 tsp. lemon juice
2 tbsp. almonds, chopped & toasted
Preheat oven to 400. Mix 1 tbsp. oil with balsamic vinegar in a small bowl and brush both sides of the mushroom caps. Sprinkle lightly with salt and pepper. Place on a baking sheet and roast until tender, 12-15 min.
Meanwhile, heat remaining tbsp. of oil in a large frying pan over medium high heat. Add garlic and cook just until fragrant, about 30 sec. Add arugula and turn to coat. Cook, stirring frequently, until greens are wilted but still bright green, 2-4 min. Remove from heat, stir in lemon juice, and sprinkle lightly with salt.
Mound greens on two plates. Slice each mushroom on the diagonal and place over greens. Sprinkle with almonds and serve immediately over brown rice or quinoa. You can also add a little extra color/texture with dried cranberries and Sriracha.