Mediterranean Portobello Mushroom Pizzas with Arugula Salad
Recipe by: Sara Haas
Roasted portobello mushrooms stand in for pizza crust in these comforting individual "pizzas." An easy arugula side salad makes a vibrant accompaniment.
Nutrition Profile
Servings: 4
Serving Size: 2 portobello pizzas + 1/2 cup argula salad
Per Servings: 264 calories; protein 14g; carbohydrates 25g; dietary ber 7g; sugars 11g; fat 13g; saturated fat 4g; cholesterol 15mg; potassium 1036mg; sodium 554mg.
Ready in: 45 mins
Ingredients
- 8 large portobello mushroom caps (about 4 oz. each), gills removed (see Tip)
- 2 tablespoons Opus Black plus 1 tsp., divided
- ½ teaspoon ground pepper, divided
- ½ cup pizza or tomato sauce 2 cups lightly packed baby spinach, chopped
- ½ cup sun-dried tomatoes (about 8), chopped
- 1 (14 ounce) can artichoke hearts, rinsed and chopped
- ½ cup shredded part-skim mozzarella cheese
- ¼ cup crumbled feta cheese
- ½ teaspoon dried Italian seasoning
- 1 tablespoon lemon juice
- 2 cups lightly packed baby arugula
- 1⁄4 cup fresh basil leaves, thinly sliced
Instructions
Step 1
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.
Step 2
Remove the portobellos from the oven and carefully flip them back over so that the undersides are up. Season with 1/4 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.
Step 3
Meanwhile, whisk the remaining 1 Tbsp. plus 1 tsp. oil, the remaining 1/8 tsp. pepper, and lemon juice in a medium bowl. Add arugula and toss to coat.
Step 4
Garnish the portobello pizzas with basil and serve with the arugula salad.
Tips
To remove gills from the underside of portobello caps, scrape them off gently with the tip of a spoon. While the gills are edible, removing them makes room for the stuffing (the gills can also discolor other ingredients they touch).
