Portobello and Arugula Salad

• 2 large portobello mushrooms
• Nonstick pan spray
• 2 ounces arugula
• 2 large roasted red peppers
• Freshly ground black pepper to taste

1. Turn on broiler or toaster oven.
2. Wash and trim stems from mushrooms.
3. Spray oil on mushroom tops, and place under broiler.
4. Broil 5 to 10 minutes, depending on heat of broiler.
5. Wash, dry and trim tough stems from arugula.
6. Rinse and julienne the peppers.
7. Arrange the arugula on two salad plates; top each with a mushroom, and sprinkle with julienned peppers.
8. Season with pepper.

portobello mushrooms, nonstick pan spray, arugula, red peppers, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/4882 (may not work)