Arugula Salad with Mushrooms, Caramelized Onions and Tre Stelle® Mozzarella
Mozzarella stuffed mushrooms elevate this salad to spectacular proportions – step it up further and top with crumbled smoked bacon!Prep Time:
15 minutes Ready In:
30 minutes or less Serves:
2 tbsp | 25 mL olive oil 1 large Spanish onion, thinly sliced salt and freshly ground pepper 1 tbsp | 15 mL balsamic vinegar 1 tsp | 5 mL sugar Mushrooms: 4 medium portobello mushrooms, stems removed 2 tbsp | 25 mL olive oil 1 tsp | 5 mL finely chopped garlic 1 cup | 250 mL Tre Stelle® shredded mozzarella cheese 2 bunches arugula Dressing: 2 tbsp | 25 mL olive oil 1 tbsp | 15 mL balsamic vinegar shaved parmesan salt and freshly ground pepper
Heat oil in skillet on medium heat. Add onions and season with salt and pepper. Sauté for 3 minutes or until softened. Turn heat to low, stir in balsamic vinegar and sugar and sauté for 10 minutes longer or until onions are a browned, thick mass. Preheat oven to 400°F (200°C). Combine olive oil and garlic and brush on mushrooms. Combine onions with half of cheese. Fill caps with mixture and top with remaining cheese. Bake 12 to 15 minutes or until mushrooms are soft and cheese is melted and slightly golden. Combine arugula, olive oil and balsamic vinegar in a bowl. Season with salt and pepper. Place mushrooms on 4 plates. Surround with arugula and top with shaved parmesan.