Portabella Pizza with Peppery Greens
Satisfy your pizza cravings in a healthier and more inventive way with this Portabella Pizza with Peppery Greens recipe! Juicy portabella mushroom caps take center stage as a gluten-free, low-carb base, perfectly roasted to enhance their rich, earthy flavor. Each “crust” is topped with zesty marinara sauce, melty mozzarella cheese, and crowned with a refreshing arugula salad infused with tangy lemon juice, nutty Parmesan, and a subtle kick of red chili flakes. Ready in just 35 minutes, this dish is perfect as a light dinner or elegant appetizer. Packed with bold flavors and wholesome ingredients, it's a delightful, nutrient-rich twist on classic pizza that's sure to impress!
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Recipe Information
Ingredients
- 4 large caps Portabella mushroom caps
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 cup Marinara sauce
- 1 cup Mozzarella cheese
- 2 cups Baby arugula
- 1 tablespoon Lemon juice
- 0.25 cup Parmesan cheese
- 0.25 teaspoon Red chili flakes
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Clean the portabella mushroom caps by gently wiping them with a damp paper towel and removing the stems. Using a spoon, scrape out the gills if desired.
Lightly brush each mushroom cap with 2 tablespoons of olive oil, then season with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 teaspoon of garlic powder.
Arrange the mushroom caps on the prepared baking sheet, gill side up, and bake in the preheated oven for 10 minutes. This step helps release excess moisture from the mushrooms.
Remove the mushrooms from the oven and use paper towels to carefully blot away any liquid pooled in the caps. Divide 1 cup of marinara sauce evenly among the mushroom caps, spreading it out over the surface.
Top each mushroom cap with about 1/4 cup of shredded mozzarella cheese. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
While the 'pizzas' are baking, prepare the peppery greens. In a medium-sized bowl, toss 2 cups of baby arugula with 1 tablespoon of lemon juice, 1 tablespoon of olive oil, 0.25 cup of grated Parmesan cheese, and 0.25 teaspoon of red chili flakes.
When the mushrooms are done, remove them from the oven and let them cool for 2 minutes. Top each pizza with a generous handful of the dressed arugula salad.
Serve immediately and enjoy your Portabella Pizza with Peppery Greens!
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 1004 mg | 44% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.8 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 414 mg | 32% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 502 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
