Mediterranean Portobello Mushroom Pizzas with Arugula Salad

eatingwell.com

dskridge

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

Directions at eatingwell.com

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