Portobello mushroom pizzas with arugula salad
Delicious Portobello mushroom pizzas topped with fresh arugula salad for a flavorful and satisfying meal. Perfect blend of savory and tangy flavors.
Ingredients:
- 8 large portobello mushroom caps (about 4 oz. each), gills removed (see Tip)
- 2 tablespoons olive oil 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 (400g) 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
- ¼ cup fresh basil leaves, thinly sliced
Instructions:
- Heat the oven to 200 °C. Prepare a big baking sheet with foil and place a wire rack on top. Use 1 tablespoon of oil to coat the top side of the portobello mushroom caps. Put them on the rack with the undersides facing up. Bake for 10 minutes. Flip them over and bake for another 5 minutes.
- Take out the portobello mushrooms from the oven and turn them carefully so the underside is facing up. Season with a quarter teaspoon of pepper. Fill each cap with 1 tablespoon of sauce. Distribute spinach, sun-dried tomatoes, artichokes, mozzarella, and feta evenly among the caps. Sprinkle with Italian seasoning. Put the portobellos back in the oven and bake until the cheese melts and begins to turn golden brown, about 10 to 15 minutes.
- In a medium bowl, mix together the remaining 1 tablespoon plus 1 teaspoon of oil, the rest of the eighth teaspoon of pepper, and lemon juice. Add arugula and mix well until coated.
- Decorate the portobello pizzas with basil and serve alongside the arugula salad.
Summary:
- Calories: 1287 kcal
- Fat: 77 g
- Protein: 72 g
- Carbs: 106 g
- Potassium: 6300 mg
- Magnesium: 374 mg