Directions:
- Trim mushroom stems flush with caps; save stems for other uses. Quickly rinse mushroom caps and drain on towels, smooth side up.
- Place caps, gills down, in a 10- by 15-inch pan. Broil about 4 inches from heat for 5 minutes (about 4 minutes in a convection oven), then turn over and broil until juice in caps bubbles and mushrooms are flexible, 6 to 7 minutes more (about 6 minutes more in convection oven).
- Meanwhile, cut cherry tomatoes in half and discard tough arugula stems.
- Mix mayonnaise, mustard, and vinegar.
- Cut each mushroom cap into thin, slanting slices. Divide arugula among plates. Top arugula equally with mushroom slices (and any juices) and cherry tomatoes. Spoon mayonnaise mixture onto salads. Add salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 928.02 Kcal (3885 kJ) | ||
| Calories from fat | 779.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 86.65g | 133% | |
|---|---|---|---|
| Cholesterol | 46.2mg | 15% | |
| Sodium | 1206.45mg | 50% | |
| Potassium | 1577.81mg | 34% | |
| Total Carbs | 21.45g | 7% | |
| Sugars | 15.98g | 64% | |
| Dietary Fiber | 6.13g | 25% | |
| Protein | 11.18g | 22% | |
| Vitamin C | 18.3mg | 31% | |
| Iron | 0.2mg | 1% | |
| Calcium | 55.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 144.75 Kcal (606 kJ) | ||
| Calories from fat | 121.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.51g | 133% | |
|---|---|---|---|
| Cholesterol | 7.21mg | 15% | |
| Sodium | 188.18mg | 50% | |
| Potassium | 246.1mg | 34% | |
| Total Carbs | 3.35g | 7% | |
| Sugars | 2.49g | 64% | |
| Dietary Fiber | 0.96g | 25% | |
| Protein | 1.74g | 22% | |
| Vitamin C | 2.9mg | 31% | |
| Calcium | 8.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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