Skip to main content
Epicurious

Portobello Pizzas with Peppery Greens

No kneading or rising time is required for this mushroom-based pizza. Place it on a bed of arugula and watercress flavored with a feta dressing, and serve as they do in Europe—with a knife and fork.

Recipe information

  • Yield

    serves 4, 1 pizza per serving

Ingredients

Olive oil spray
4 fresh portobello mushrooms, stems discarded
2 medium Italian plum (Roma) tomatoes
1/4 cup bottled roasted red bell peppers, drained
1 cup shredded low-fat mozzarella cheese (about 4 ounces)
2 tablespoons sliced black olives, drained
1/2 teaspoon dried oregano, crumbled
2 tablespoons crumbled feta cheese
2 tablespoons white wine vinegar
2 1/2 teaspoons olive oil
1/2 to 1 teaspoon sugar
2 cups arugula leaves
2 cups watercress leaves

Preparation

  1. Step 1

    Preheat the oven to 400°F.

    Step 2

    Lightly spray both sides of the mushrooms with olive oil spray. Place with the smooth side down on a nonstick baking sheet.

    Step 3

    Bake for 10 minutes, or until tender.

    Step 4

    Meanwhile, thinly slice the tomatoes and roasted peppers. When the mushrooms are ready, top with the tomato slices. Sprinkle with the roasted peppers, mozzarella, olives, and oregano.

    Step 5

    Bake for 5 minutes, or until the mozzarella is melted.

    Step 6

    Meanwhile, in a large bowl, whisk together the feta, vinegar, oil, and sugar. Add the arugula and watercress, tossing to coat. Arrange on plates. Top with the portobellos.

  2. nutrition information

    Step 7

    (Per Serving)

    Step 8

    Calories: 129

    Step 9

    Total Fat: 7.0g

    Step 10

    Saturated: 2.0g

    Step 11

    Trans: 0.0g

    Step 12

    Polyunsaturated: 0.5g

    Step 13

    Monounsaturated: 3.0g

    Step 14

    Cholesterol: 14mg

    Step 15

    Sodium: 310mg

    Step 16

    Carbohydrates: 8g

    Step 17

    Fiber: 2g

    Step 18

    Sugars: 3g

    Step 19

    Protein: 10g

    Step 20

    Dietary Exchanges

    Step 21

    1 Vegetable

    Step 22

    1 Very Lean Meat

    Step 23

    1 Fat

American Heart Association Quick & Easy Meals
TagsPizzaWatercressLeafy GreensVegetableArugulaPortobello MushroomMushroomMozzarellaCheeseDairyPlum TomatoTomatoStarterSideMainDinnerGluten FreeNut FreeVegetarianQuickEasyOven BakeCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Soy-Glazed Salmon Bowls
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
Grasshopper Brownies
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Minty Chicken Meatballs
Who says ground chicken is boring? Two whole bunches of mint and some aromatics give these chicken meatballs their bracingly herby flavor.