Indulge in a healthy and delicious pizza alternative with these Portobello mushroom caps as the crust. Topped with creamy goat cheese and a fresh arugula salad, it's a flavor-packed treat that's easy to make and perfect for a light meal.
Ingredients: 4 large Portobello mushroom caps. 2 tablespoons olive oil. 1/2 cup goat cheese, crumbled. 1 cup arugula. 1/4 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 2 cloves garlic, minced. Salt and pepper to taste. 1/2 teaspoon dried oregano. 1/2 teaspoon crushed red pepper flakes optional.
Instructions: Start by heating the oven to 400F 200C. Clean the caps of the Portobello mushrooms and take the stems off of them. Put the mushroom caps on a baking sheet with the gill-side up. Brush both sides of the caps with olive oil. Cut up some garlic, add some dried oregano, and a pinch of salt and pepper to a small bowl. Combine well. Spread the garlic and herb mix out evenly on top of the mushroom caps. Put some goat cheese crumbles on top of each mushroom cap. Put the baking sheet in the oven that has been heated up and bake for 12 to 15 minutes, or until the cheese is melted and the mushrooms are soft. Put the arugula, cherry tomatoes, red onion, and a little olive oil in a bowl. Season with salt and pepper. Bake the mushrooms at the same time. Add the arugula salad mix to the Portobello mushrooms after taking them out of the oven when they are done. You can add crushed red pepper flakes for some heat if you want to. Enjoy the Healthy Goat Cheese and Arugula Portobello Pizza right away!
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