Ingredients

• 8 large (about 5 to 6 inches wide) portobello mushrooms or 2 pounds standard white mushrooms, brushed clean
• 1/3 cup balsamic or red wine vinegar
• 2 tablespoons Dijon mustard
• Salt and pepper
• 2/3 cup olive oil
• 2 garlic cloves, minced
• 1 1/2 tablespoons minced fresh rosemary
• 1 1/2 tablespoons minced fresh thyme leaves
• 2 bunches arugula or another green of choice, trimmed, washed and dried
• 1/4 cup minced fresh parsley

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Instructions

1. Remove the stems from the portobello mushrooms or trim the ends of each stem of the white mushrooms. Arrange the mushrooms in a large baking dish. In a bowl whisk together the vinegar, mustard, salt and pepper. Gradually whisk in the olive oil until the vinaigrette is emulsified. Whisk in the garlic, rosemary and thyme. Pour the vinaigrette over the mushrooms and allow to marinate at room temperature for 20 to 30 minutes. Roast the mushrooms in a preheated 400 degree F. oven for about 20 minutes or until tender. Allow the mushrooms to cool to room temperature. Arrange greens on a platter. Cut mushrooms into 1/2-inch slices and fan on a serving platter. Drizzle with the reserved vinaigrette. Sprinkle the sliced mushrooms with the chopped parsley. Serve at room temperature.