Roasted Portobello Mushroom, Sun Choke, Arugula & Spicy Popcorn Salad

Presented by Chef Timothy Groody, Fork! Restaurant


Serves 4

4 portobello mushroom caps

1 T balsamic

1 T evoo


Scrape gills & remove stem from the mushrooms.  Toss with balsami, oil, S&P.  Bake at 400*.  Place caps on a cookie pan, top up, with raised sides to catch juices.  Bake 30 minutes.  Remove from the oven & save juices.  Place caps on a plate and prepare the salad.


 ½ # arugula

2 oz sun choke peeled & sliced thin

1 T cider vinegar

3T evoo

1 tsp chopped garlic


Toss all ingredients except arugula.  Toss arugula when plating


3 cups fresh popped popcorn

1/2 tsp cayenne

  1/8 tsp ground cumin

1/8 tsp ground coriander

1/8 tsp paprika (you can use smoked)

Pinch clove

Pinch allspice


Slice each mushroom cap in 3 – 4 bias cut slices.  If need be re warm in the oven for 2 minutes. Spread open warm caps on a plate or platter.  Toss arugula with the sun choke.  Pile on top.  Toss popcorn and spice to coat.  Sprinkle on top.  Sprinkle with excess spice.  Serve & Enjoy!!!!!