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
Instructions
- Preheat the oven to 400F.
- Lightly spray both sides of the mushrooms with olive oil spray.
- Place with the smooth side down on a nonstick baking sheet.
- Bake for 10 minutes, or until tender.
- 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.
- Bake for 5 minutes, or until the mozzarella is melted.
- 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.
- (Per Serving)
- Calories: 129
- Total Fat: 7.0g
- Saturated: 2.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 3.0g
- Cholesterol: 14mg
- Sodium: 310mg
- Carbohydrates: 8g
- Fiber: 2g
- Sugars: 3g
- Protein: 10g
- Dietary Exchanges
- 1 Vegetable
- 1 Very Lean Meat
- 1 Fat
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