Portobello Mushroom Pizzas with Arugula Salad

Reviews (5) |

Portobello Mushroom Pizzas with Arugula Salad are a fun, healthy twist on pizza! Juicy mushrooms act as the “crust,” topped with Mediterranean flavors, and served with a fresh arugula salad for a light, satisfying meal. Perfect for a quick and nutritious dinner!

Total Time:

45 mins

Cooking Time:

35 mins

Servings:

Nutrition Profile:

Dinner, Low-Calorie, Mediterranean, Weight-Loss

Nutrition Notes

Portobello Mushrooms: These meaty mushrooms are low in calories and provide important nutrients like fiber, selenium, and potassium, supporting heart health and digestion.
Baby Arugula: Rich in antioxidants, arugula is high in vitamin K, which supports bone health, and contains nitrates that may enhance cardiovascular function.

Ingredients

8 large portobello mushroom caps (about 4 oz. each), gills removed
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 (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
¼ cup fresh basil leaves, thinly sliced

Directions

Step 1

Preheat your oven to 400°F. Line a large baking sheet with foil and place a wire rack on top.
Brush the tops of the portobello caps with 1 tablespoon of oil and arrange them, undersides up, on the rack.
Roast for 10 minutes, then flip and roast for another 5 minutes.

Step 2

Take the portobellos out of the oven and carefully flip them back over, so the undersides are facing up.
Season with 1/4 teaspoon of pepper. Spread 1 tablespoon of sauce inside each cap. Evenly distribute the spinach, sun-dried tomatoes, artichokes, mozzarella, and feta among the caps.
Sprinkle it with Italian seasoning. Return to the oven and bake until the cheese is melted and beginning to brown, about 10 to 15 minutes.

Step 3

While the portobellos are baking, whisk the remaining 1 tablespoon plus 1 teaspoon of oil, the remaining 1/8 teaspoon of pepper, and the lemon juice in a medium bowl.
Add the arugula and toss to coat.