9 Ingredients
  • 6 large portobello mushrooms, stems removed
  • 1/4 cup plus 2 tablespoons of extra-virgin olive oil
  • 1 teaspoon anchovy paste
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon dried thyme, crumbled
  • Generous 4 cups trimmed arugula, washed and spun dry
  • Juice of 1/2 small lemon
  • Coarse sea salt and freshly ground black pepper
  • 4-ounce chunk of parmigiano-reggiano for shaving
Nutrition
231
12% daily value
6 servings
                                       
                                            low-​carb, gluten-​free
     

Fat

29% 19

Saturated

25% 5

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 2

Carbs

2% 7

Carbs (net)

- 5

Fiber

8% 2

Sugars

- 4

Sugars, added

- 0

Protein

20% 10

Cholesterol

4% 13

Sodium

17% 409

Calcium

26% 257

Magnesium

4% 17

Potassium

15% 526

Iron

6% 1

Zinc

8% 1

Phosphorus

39% 272

Vitamin A

6% 55

Vitamin C

7% 4

Thiamin (B1)

6% 0

Riboflavin (B2)

14% 0

Niacin (B3)

28% 6

Vitamin B6

11% 0

Folate equivalent (total)

12% 49

Folate (food)

- 49

Folic acid

- 0

Vitamin B12

5% 0

Vitamin D

0% 0

Vitamin E

10% 2

Vitamin K

32% 25
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