Garlic Roasted Portabella Mushrooms with Balsamic and Arugula
Prep Time - 10 minutes | Time To Make - 30 minutes
Meaty portabella mushrooms make the perfect side for a summer barbecue but pack enough flavor to shine on their own. A simple salad that can stand up to a delicious Pinot Noir is an easy dish that will always impress.
4 portabella mushrooms
3 cloves of garlic
4 Tablespoons Extra Virgin Olive Oil
1 tablespoon Balsamic Vinegar Salt
2 cups loosely packed baby arugula
Preheat the oven to 375°F. Finely grate or mince the garlic cloves and mix with 3 tablespoons of extra virgin olive oil in a small mixing bowl.
Remove the stems from the mushrooms and place them in a baking dish, then spoon the garlic oil evenly over the mushrooms and season with a pinch of salt.
Roast for 15-18 minutes, or until mushrooms are caramelized and softened. Remove from the oven and allow to cool.
Thinly slice the mushrooms and arrange evenly in one layer on a plate. Drizzle the sliced mushrooms with the remaining tablespoon of extra virgin olive oil and the balsamic vinegar.