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Seared Mushroom Salad with Blue Cheese and Arugula

Seared Mushroom Salad with Blue Cheese and Arugula (Italy)

5 from 2 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 2
Calories 476 kcal


  • 1 pound portobello mushrooms, sliced
  • 1/4 cup extra virgin olive oil 
  • 1/4 cup red wine
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp thyme
  • 2 cups arugula
  • 2 medium tomatoes, cut into wedges
  • 1/4 red onion, sliced thin
  • 1/4 cup blue cheese
  • 1/2 cup croutons
  • 1/3 cup balsamic vinegar


  • Heat olive oil in a skillet on medium heat. Add mushrooms and sauté for 1 minute. Add red wine, salt, pepper and thyme. Sauté, stirring often, until liquid has been absorbed by mushrooms (about 10 minutes). Remove from heat.
  • In a large salad bowl, add arugula and tomatoes. Cover arugula with warm mushrooms. Toss salad with red onion, blue cheese, croutons and balsamic vinegar. Serve immediately.


Calories: 476kcalCarbohydrates: 30gProtein: 11gFat: 34gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 13mgSodium: 623mgPotassium: 1359mgFiber: 6gSugar: 17gVitamin A: 1678IUVitamin C: 22mgCalcium: 169mgIron: 3mg
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