Sick of salad? Give lunch a new twist with simple roasted vegetables instead.
Today, I roasted some portobello mushrooms. Dressed with fresh thyme, sliced garlic, and drizzled with olive oil, these caps emerged caramelized, crispy in bits, and wonderfully aromatic.
Paired with some leftover bulgar and roasted fennel, baby arugula, and a dollop of fresh ricotta, this hearty lunch is a warm, healthy alternative to lackluster lettuce and is ready in under half an hour.
Roasted Portobello Mushroom and Fennel Salad with Arugula and Ricotta
- 2 – 3 portobello mushrooms, stem trimmed (cook a few – makes excellent leftovers)
- 1 clove garlic, thinly sliced
- fresh thyme sprigs
- olive oil, for drizzling
- coarse salt and freshly ground black pepper
- roasted fennel
- cooked bulgar (To cook, pour 3/4 cup boiling water over 1/2 cup bulgar, cover, and let stand until water is absorbed, about 30 minutes.)
- a handful of baby arugula
- a dollop of fresh ricotta
- squeeze of lemon
Heat oven to 425º. Arrange mushrooms stem side up on a baking try. Top with with sliced garlic and thyme sprigs. Drizzle with olive oil and season with salt and pepper. Roast until tender, about 15 - 20 minutes.
Serve warm veggies with bulgar and top with arugula and ricotta. Drizzle with olive oil and a squeeze of lemon.