Portobello Mushroom Pizzas with Arugula Salad
Nutrition Facts
4 Serving Per Container
Serving size 2 each
| Amount Per Serving | ||
|---|---|---|
|
Calories |
350 |
|
| % Daily Value* | ||
| Total Fat 19g | 24% | |
| Saturated Fat 5g | 24% | |
| Cholesterol 15mg | 5% | |
| Sodium 860mg | 37% | |
| Total Carbohydrate 29g | 11% | |
| Dietary Fiber 11g | 40% | |
| Sugars 14g | ||
| Includes Added Sugars 1g | 14% | |
| Protein 15g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 212mg | 15% | |
| Iron 2mg | 10% | |
| Potassium 1560mg | 35% | |
Ingredients
- 8 each Portobello Mushroom Caps, gills removed
- 1 tbsp Olive Oil
- 1/4 tsp Salt & Pepper
- 1 tbsp Balsamic Vinegar
- 1/2 cup Pizza Sauce
- 2 cups Baby Spinach, lightly packed, chopped
- 1/2 cup Sun-Dried Tomatoes, chopped
- 6 oz Artichoke Hearts, rinsed, chopped
- 1/2 cup Mozzarella Cheese, shredded
- 1/4 cup Parmesan Cheese, grated
- 1/4 tsp Italian Seasoning
- 2 tbsp Lemon Juice
- 1 tsp Lemon Zest
- 1 tsp Garlic Powder
- 1 tsp Honey
- 1 tsp Dijon Mustard
- 2 tbsp Olive Oil
- 1/4 tsp Salt & Pepper
- 2 cups Baby Arugula, packed
Method of Preparation
Step 1
Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper and place a wire rack on top.
Step 2
Brush tops and insides of portobello caps with olive oil, salt/pepper, and balsamic vinegar.
Place the caps, top side up, on the racks and roast for 10 minutes.
Step 3
In a bowl, mix together the spinach, sun-dried tomatoes, artichokes, mozzarella, and parmesan cheese.
Step 4
To make the Arugula Salad:
Whisk together the lemon juice, lemon zest, salt/pepper, garlic powder, honey, dijon mustard, and olive oil.
Add in the arugula and toss. Set aside.
Step 5
Flip the mushrooms over, so the inside is facing up.
Spread 1 tbsp of pizza sauce inside each mushroom cap.
Step 6
Divide the filling mixture among all the mushroom caps evenly.
Return the mushrooms to the oven and bake until the cheese starts to melt and brown, about 10-15 minutes.
Step 7
Garnish the mushroom caps with Italian Seasoning.
Serve on top of Arugula Salad. Enjoy!
