With the spring weather (finally) arriving it’s time to start getting creative with those greens! The other day I made a arugula salad with cooked mushrooms in a soy-balsamic-olive oil-garlic-rosemary goodness marinade and then topped with some provolone cheese. It was delicious! It had a lot of flavor and only took me a good 10 minutes to make.
2c of arugula leaves
1/8c of chopped rosemary
1 garlic clove
1 portabella mushroom
1 tbs of balsamic vinegar
2 tsp of soy sauce
1 tsp of extra virgin olive oil
2 slices of provolone cheese
5 slices of red onion
1. Combine the balsamic vinegar, soy, olive oil, and rosemary into a small bowl. This is your marinade.
2. Slice the portabella mushroom into 1/4″ slices.
3. Place the sauce and mushrooms in a bowl and mix them until the mushrooms seem to be evenly covered. if you want to marinade the mushrooms, you can let the mushrooms sit for 10-15 minutes. I did not let them sit long (maybe 3 minutes) and they still had a lot of flavor after cooking them.
4. Place the mushrooms in a skillet- temperature around 350 degrees.
5. Mince the garlic and add it to the skillet.
6. Add the onions to the skillet
7. Use your spatula to move around the vegetables in the skillet for 3-5 minutes, depending on which temperature you chose (higher temperatures= less cooking time).
8. Slice the provolone cheese into 1/8″ slices
8. When the vegetables look done (moist, not mushy, darker color, smells delicious) add about 5 pieces of the sliced provolone cheese on the mix. Only let it sit for about 30-45 seconds.
9. Move & flip the vegetables with your spatula one more time, mixing the cheese in.
10. Place the 2c of arugula on a plate
11. Place the cooked vegetable mix on top of the arugula
12. Add the rest of the sliced provolone cheese on top of the cooked vegetables.
Do you eat arugula? Share some of your recipes!
Thanks for reading,
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