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Prep Time:35 minsAdditional Time:10 minsTotal Time:45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:10 minsTotal Time:45 minsServings:4Yield:4 servings
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
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Ingredients
8largeportobello mushroom caps (about 4 oz. each), gills removed (see Tip)
2tablespoonsolive oil plus 1 tsp., divided
½teaspoonground pepper, divided
½cuppizza or tomato sauce
½cupsun-dried tomatoes (about 8), chopped
1(14 ounce) canartichoke hearts, rinsed and chopped
½cupshredded part-skim mozzarella cheese
¼cupcrumbled feta cheese
½teaspoondried Italian seasoning
1tablespoonlemon juice
¼cupfresh basil leaves, thinly sliced
DirectionsPreheat 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.TipsTo 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).Originally appeared: Diabetic Living Magazine, Spring 2020; updated September 2022
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.TipsTo 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).
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).
Originally appeared: Diabetic Living Magazine, Spring 2020; updated September 2022
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Nutrition Facts(per serving)264Calories13gFat25gCarbs14gProtein
Nutrition Facts(per serving)
- 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.
