A full-on-flavor roasted portobello mushroom salad made with blue cheese, veggies, and an organic salad dressing.
Preheat grill on medium. Wipe mushrooms with a damp paper towel
Toss mushroom with oil and season to taste with salt and pepper, then place in a grilling basket
Place basket on grill; cook until mushrooms are slightly shriveled and crisp-tender, about 10 min., turning halfway through cooking time
While mushrooms are cooking, divide arugula evenly among 4 large plates. Top each with even amounts of red pepper, red onion, and tomatoes
Remove mushrooms from grill and let cool slightly, about 5 min
Divide mushrooms between plated salads, drizzle 2 tbsp. of dressing over each and top with equal amounts of blue cheese
Serve immediately with buttered Wellsley Farms Crusty Rolls and a glass of Wellsley Farms Cabernet Sauvignon