Name: Portobello Mushroom Pizza with Arugula Pesto
Cook time: 25 min
Yield: 4
Ingredients: 4 - 6 Portobello Mushrooms; 1 Cup Arugula; 8 - 10 Sun-dried Tomatoes; 8 - 10 Kalamata Olives (Sliced); 1 Cup Crumbled Goat Feta; 1 Jalapeno Sliced (Seeds Removed); Arugula Pesto; Handful of Basil; 1/2 cup Sunflower Seeds; 3 Cups Arugula; 2 Garlic Cloves; 1/3 Cup Extra Virgin Olive Oil; Himalayan Salt to taste (approximately 1/2 Tsp); Combine all ingredients for the pesto into a food processor or blender and process until desired texture. I prefer mine a bit crunchy! Then add a dollop of the pesto to the mushroom and spread. Add some arugula leaves, the sun-dried tomatoes, kalamata olives, jalapeno slices and sprinkle with crumbled goat feta cheese. Place on a sheet pan and bake in a preheated 375 F oven for 25 - 30 mins.

I don’t know about you, but I actually love having PIZZA this way versus how we traditionally eat it. It’s fun because you can explore and change it up easily using the ingredients you love. I’m a SPICY kind of gal so I love to smash JALAPENO’S on anything when given the chance! The Arugula Pesto on this one is easy to make and tastes AWESOME! Sunflower seeds contain selenium, an essential nutrient. Studies have found it plays a role in antioxidant function and helps reduce inflammation. It also helps with thyroid hormone metabolism. Portobello mushrooms are balanced in protein and carbs, they are low in fat and contain a high amount of fiber.

Enjoy!

Portobello Mushroom Pizza with Arugula Pesto

Tarah Abram

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1 ratings

Category: Mealtime

4 - 6 Portobello Mushrooms
1 Cup Arugula
8 - 10 Sun-dried Tomatoes
8 - 10 Kalamata Olives (Sliced)
1 Cup Crumbled Goat Feta
1 Jalapeno Sliced (Seeds Removed)

Arugula Pesto

Handful of Basil
1/2 cup Sunflower Seeds
3 Cups Arugula
2 Garlic Cloves
1/3 Cup Extra Virgin Olive Oil
Himalayan Salt to taste (approximately 1/2 Tsp)
Combine all ingredients for the pesto into a food processor or blender and process until desired texture. I prefer mine a bit crunchy! Then add a dollop of the pesto to the mushroom and spread. Add some arugula leaves, the sun-dried tomatoes, kalamata olives, jalapeno slices and sprinkle with crumbled goat feta cheese. Place on a sheet pan and bake in a preheated 375 F oven for 25 - 30 mins.

Combine all ingredients for the pesto into a food processor or blender and process until desired texture. I prefer mine a bit crunchy! Then add a dollop of the pesto to the mushroom and spread. Add some arugula leaves, the sun-dried tomatoes, kalamata olives, jalapeno slices and sprinkle with crumbled goat feta cheese. Place on a sheet pan and bake in a preheated 375 F oven for 25 - 30 mins.

Tara Abram is a designer, photographer, advocate for wellness and lifestyle coach. She is passionate about helping busy and overwhelmed moms that are wanting to transition themselves and their family's to a more holistic way of living and design a beautiful healthy lifestyle. She focuses on the areas of mind, body, and the environment that surrounds you. Learn more at www.juicylivingbydesign.com.

- Cook Time: 25 minutes Yield: 4

Calories per serving: 342.34 kcal

Fat per serving: 30.26 g

Saturated fat per serving: 8.54 g

Carbs per serving: 11.17 g

Protein per serving: 10.16 g

Fiber per serving: 3.1 g

Sugar per serving: 6.58 g

Sodium per serving: 476.32 mg

Trans fat per serving: 0.0 g

Cholesterol per serving: 33.38 mg

Nutrition label for Portobello Mushroom Pizza with Arugula Pesto

https://elementsforahealthierlife.com/portobello-mushroom-pizza-with-arugula-pesto/

Tara Abram is a designer, photographer, advocate for wellness and lifestyle coach. She is passionate about helping busy and overwhelmed moms that are wanting to transition themselves and their family’s to a more holistic way of living and design a beautiful healthy lifestyle. She focuses on the areas of mind, body, and the environment that surrounds you. Learn more at www.juicylivingbydesign.com.

This recipe appeared in the August/September 2017 issue of Elements For A Healthier Life Magazine on page 57; recipe and photograph by Tarah Abram. Get the issue for $1.99.