Portabella Salad

Photo: flickr user mlinksva

Ingredients

4 portabella mushrooms - (5"-wide caps)

pound cherry tomatoes rinsed

pound arugula - (14 cups, lightly packed) rinsed, crisped

cup nonfat mayonnaise

3 tablespoons coarse-grain Dijon mustard

tablespoon red wine vinegar

Salt to taste

Freshly-ground black pepper to taste

Preparation

Trim mushroom stems flush with caps; save stems for other uses. Quickly rinse mushroom caps and drain on towels, smooth side up.

Place caps, gills down, in a 10- by 15-inch pan. Broil about 4 inches from heat for 5 minutes (about 4 minutes in a convection oven), then turn over and broil until juice in caps bubbles and mushrooms are flexible, 6 to 7 minutes more (about 6 minutes more in convection oven).

Meanwhile, cut cherry tomatoes in half and discard tough arugula stems.

Mix mayonnaise, mustard, and vinegar.

Cut each mushroom cap into thin, slanting slices. Divide arugula among plates. Top arugula equally with mushroom slices (and any juices) and cherry tomatoes. Spoon mayonnaise mixture onto salads. Add salt and pepper to taste.

This recipe yields 4 servings.