Roasted portobello mushrooms stand in for pizza crust in these comforting individual "pizzas." An easy arugula side salad makes a vibrant accompaniment.

Sara Haas, R.D.N., L.D.N.
Source: Diabetic Living Magazine, Spring 2020


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Garnish the portobello pizzas with basil and serve with the arugula salad.


Tip: 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).

Nutrition Facts

264 calories; protein 14g 28% DV; carbohydrates 25g 8% DV; exchange other carbs 1.5; dietary fiber 7g 28% DV; sugars 11g; fat 13g 20% DV; saturated fat 4g 20% DV; cholesterol 15mg 5% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium 1036mg 29% DV; sodium 554mg 22% DV; thiamin -1mg -100% DV.