Portobello Mushroom Pizzas: Easy Recipe with Arugula Salad
Delicious Portobello Mushroom Pizzas topped with arugula salad, perfect for a healthy meal.
Equipment
- Oven
- baking sheet
- wire rack
- medium bowl
Ingredients
Mushroom Pizzas
- 8 large portobello mushroom caps about 4 oz. each, gills removed
- 2 tablespoons olive oil divided
- 0.5 teaspoon ground pepper divided
- 0.5 cup pizza or tomato sauce
- 2 cups baby spinach lightly packed, chopped
- 0.5 cup sun-dried tomatoes about 8 medium, chopped
- 1 14 oz can artichoke hearts rinsed and chopped
- 0.5 cup shredded part-skim mozzarella cheese
- 0.25 cup crumbled feta cheese
- 0.5 teaspoon dried Italian seasoning
- 1 tablespoon lemon juice
Arugula Salad
- 2 cups baby arugula lightly packed
- 0.25 cup fresh basil leaves thinly sliced
Instructions
Cooking Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with foil and set a wire rack on it. Brush tops of portobello caps with 1 Tbsp. oil and place them, undersides-up, on the rack. Roast for 10 minutes. Flip and roast for 5 minutes more.
- Remove the portobellos from the oven and carefully flip them back over so that the undersides are up. Season with ¼ tsp. pepper. Spread 1 Tbsp. sauce inside each cap. Divide spinach, sun-dried tomatoes, artichokes, mozzarella, and feta among the caps. Sprinkle with Italian seasoning. Return the portobellos to the oven and bake until the cheese is melted and starting to brown, 10 to 15 minutes.
- Meanwhile, whisk the remaining 1 Tbsp. plus 1 tsp. oil, the remaining ⅛ tsp. pepper, and lemon juice in a medium bowl. Add arugula and toss to coat.
- Garnish the portobello pizzas with basil and serve with the arugula salad.
Nutrition
Serving: 1pizzaCalories: 300kcalCarbohydrates: 20gProtein: 10gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 25mgSodium: 600mgPotassium: 300mgFiber: 5gSugar: 4gVitamin A: 2000IUVitamin C: 15mgCalcium: 150mgIron: 2mg
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