Onion-Themed Wilted Arugula and Portobello Mushrooms

Ingredients and Weight:

• Portobello mushrooms: 1 pound (450g)
• Arugula: 1 bunch (100g)
• Onion: 1 large (200g)
• Olive oil: 1/4 cup (60ml)
• Balsamic vinegar: 2 tablespoons (30ml)
• Dijon mustard: 1 teaspoon (5g)
• Honey: 1 teaspoon (5g)
• Salt and pepper: to taste

Preparation Time:

10 minutes

Cooking Time:

15 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Remove stems from portobello mushrooms and brush with olive oil.
3. In a bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
4. Thinly slice onion.
5. In a large skillet, heat olive oil over medium heat.
6. Add mushrooms to the skillet and cook for 5 minutes per side, or until golden brown.
7. Add onion and sauté for 2 minutes, until softened.
8. Pour the dressing over the mushrooms and onions and spoon it evenly.
9. Roast in the preheated oven for 10-12 minutes, or until mushrooms are tender and slightly wilted.
10. Remove from oven and fold in arugula.
11. Serve warm with your choice of crusty bread.

Nutritional Information:

Per serving (1/8 of recipe):

• Calories: 150
• Fat: 8g
• Saturated fat: 1.5g
• Cholesterol: 0mg
• Sodium: 250mg
• Carbohydrates: 15g
• Fiber: 3g
• Sugar: 10g
• Protein: 5g

Dish Characteristics:

• Savory and umami-rich
• Slightly sweet
• Balanced acidity from balsamic vinegar
• Healthy and low in calories
• Perfect for a light lunch or dinner

User Comments:

• "This dish is absolutely delicious! The mushrooms are perfectly cooked and the arugula adds a nice freshness."
• "I love the subtle onion flavor that runs throughout the dish."
• "This is a great way to enjoy portobello mushrooms. I will definitely make it again."
• "The dressing is perfect and complements the mushrooms and arugula so well."
• "This dish is easy to make and perfect for a weeknight meal."

Special Precautions and Tips:

• Use large, meaty portobello mushrooms for the best results.
• If arugula is not available, you can substitute baby spinach or watercress.
• To make the dish vegan, omit the honey.