Name: Portobello Mushroom Pizzas with Arugula Salad
Prep time: 35 min
Total time: 45 min
Ingredients: 8 large portobello mushroom caps (about 4 oz. each), gills removed (see Tip); 2 tablespoons olive oil plus 1 tsp., divided; 0.5 teaspoon ground pepper, divided; 0.5 cup pizza or tomato sauce; 2 cups lightly packed baby spinach, chopped; 0.5 cup sun-dried tomatoes (about 8), chopped; 1 (14 ounce) can artichoke hearts, rinsed and chopped; 0.5 cup shredded part-skim mozzarella cheese; 0.25 cup crumbled feta cheese; 0.5 teaspoon dried Italian seasoning; 1 tablespoon lemon juice; 2 cups lightly packed baby arugula; 0.25 cup fresh basil leaves, thinly sliced

Portobello Mushroom Pizzas with Arugula Salad

4.5

(2)

2 Reviews

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

Sara Haas, RDN

Updated on September 9, 2022

Mediterranean Portobello Mushroom Pizzas with Arugula Salad

Prep Time:

35 mins

Additional Time:

10 mins

Total Time:

45 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Diabetes Appropriate Egg Free Gluten-Free Healthy Aging Heart Healthy High Blood Pressure Low Sodium Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

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 (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

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.

Tips

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 (per serving)

264	Calories
13g	Fat
25g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 264
% Daily Value *
Total Carbohydrate 25g	9%
Dietary Fiber 7g	25%
Total Sugars 11g
Protein 14g	28%
Total Fat 13g	17%
Saturated Fat 4g	20%
Cholesterol 15mg	5%
Sodium 554mg	24%
Potassium 1036mg	22%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.