Portobello Mushroom Pizzas with Arugula Salad

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

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag