3 large or 4 medium Portobello mushroom caps, cleaned
2 tablespoons olive oil
4 cloves caramelized garlic (see link)
Salt and pepper to taste
� cup white wine
2 teaspoons fresh rosemary leaves
� cup nonfat half and half
1 large bunch arugula
4 slices Tuscan bread


1. Preheat the grill to medium.
2. Brush some olive oil over the smooth side of each mushroom cap, and rub with the caramelized garlic, using 1 to 2 cloves as necessary. Season with salt and pepper.
3. Place the mushroom caps-side-down on the grill and cook until well-browned and tender. Remove from the grill and slice thickly.
4. Heat a large skillet over medium heat. Add the sliced mushrooms, the remaining garlic cloves, the wine, and the rosemary. Simmer for about 1 minute. Stir in the half and half and simmer 1 minute. Season with salt and pepper.
5. Line a serving platter with the arugula. Arrange the slices of bread on the sides. Pour the mushrooms and sauce over the arugula and serve immediately.

If you leave the gills on the undersides of the mushrooms caps, the sauce will turn slightly grey, but the flavor will be just fine. If you like, you remove the gills with a small, sharp knife.

Sauteed Portobello Mushrooms with Cream over Arugula
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