Food > Recipe Directory > Courses/Meal Type > Main Course > Mushroom and Gorgonzola with Arugula Salad
Mushroom and Gorgonzola with Arugula Salad Recipe
Mushroom and Gorgonzola with Arugula Salad
Ingredients
- Sandwich:
- 12 oz (375 g) cremini or white mushrooms, thinly sliced
- 1/3 cup (75 mL) extra-virgin olive oil
- 3 tbsp (45 mL) minced parsley
- 1 tbsp (15 mL) lemon juice
- 1/2 tsp (2 mL) salt
- Half (2/3 lb/350 g) Calabrese ring or other Italian bread
- 8 oz (250 g) Gorgonzola cheese with rind removed, crumbled
- Black pepper
- Salad:
- 4 cups (1 L) each arugula and Boston lettuce leaves
- 1/2 cup (125 mL) very thinly sliced sweet onion
- 2 tbsp (30 mL) extra-virgin olive oil
- 1 tbsp (15 mL) red wine vinegar
- Pinch each salt and black pepper
Preparation
Mushroom and Gorgonzola: In bowl, toss together mushrooms, oil, parsley, lemon juice and salt; let stand at room temperature for at least 10 minutes or for up to 2 hours.
Horizontally slice bread into halves; place both, cut side up, on baking sheet. Spoon mushroom mixture evenly over entire surface of each cut side. Place 3 inches/8 cm under broiler; broil until mushrooms are steaming hot, about 3 minutes. Remove from broiler; top evenly with cheese, then freshly grind pepper over top to taste.
Broil until cheese is melted, about 1 minute. With serrated knife, cut into 4 or 6 open-faced sandwiches.
Arugula Salad: Toss together arugula, Boston lettuce, onion, olive oil, vinegar, salt and black pepper.
Makes 4 or 6 servings.
- Serving(s)
- 4 to 6
| Per each of 6 sandwiches: about | |
|---|---|
| Calories | 422 |
| Protein | 14 g |
| Fat (total) | 27 g |
| Sat. Fat | 10 g |
| Carbohydrate | 32 g |
| Fibre | 3 g |
| Cholesterol | 38 mg |
| Sodium | 1.177 mg |
| Calcium | 26 % RDI |
| Iron | 16 % RDI |
| Vitamin A | 14 % RDI |
| Vitamin C | 5 % RDI |
| Folate | 46 % RDI |
Also in this menu:
Source
Homemakers Magazine: September 2008
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