Roasted portobello mushrooms stand in for pizza crust in these comforting individual “pizzas.”
An easy arugula side salad makes a vibrant accompaniment.
Ingredients
8largeportobello mushroomcaps (about4oz.
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 1/4 tsp.
sauce inside each cap.
Divide spinach, sun-dried tomatoes, artichokes, mozzarella, and feta among the caps.
Sprinkle with Italian seasoning.
Meanwhile, whisk the remaining 1 Tbsp.
oil, the remaining 1/8 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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
