Arugula Salad with Caramelized Mushrooms

• 2 tbsp. (25) olive oil
• 1 lg. Spanish onion, thinly sliced
• salt and freshly ground pepper
• 1 tbsp. (15) balsamic vinegar
• 1 tsp. (5) sugar
• 4 md. portobello mushrooms, stems removed
• 2 tbsp. (25) olive oil
• 1 tsp. (5) finely chopped garlic
• 1 cup (250) Tre Stelle shredded mozzarella cheese
• 2 bunches arugula
• 2 tbsp. (25) olive oil
• 1 tbsp. (15) balsamic vinegar
• shaved parmesan
• salt and freshly ground pepper

1. Heat oil in skillet on medium heat.
2. Add onions and season with salt and pepper.
3. SautE for 3 minutes or until softened.
4. Turn heat to low, stir in balsamic vinegar and sugar and sautE for 10 minutes longer or until onions are a browned, thick mass.
5. Preheat oven to 400 degrees F(200 degrees C).
6. Combine olive oil and garlic and brush on mushrooms.
7. Combine onions with half of cheese.
8. Fill caps with mixture and top with remaining cheese.
9. Bake 12 to 15 minutes or until mushrooms are soft and cheese is melted and slightly golden.
10. Combine arugula, olive oil and balsamic vinegar in a bowl.
11. Season with salt and pepper.
12. Place mushrooms on 4 plates.
13. Surround with arugula and top with shaved parmesan.
14. Serves 4

olive oil, spanish onion, salt, balsamic vinegar, sugar, portobello mushrooms, olive oil, garlic, mozzarella cheese, arugula, olive oil, balsamic vinegar, parmesan, salt

Taken from www.foodgeeks.com/recipes/22112 (may not work)