Arugula and Goat Cheese Portobello Pizzas


These 120 calories “pizzas” are a healthy way to have all that cheesy goodness while staying on track 🙂


  • 4 large whole portobello mushroom caps, wiped clean
  • 1 cup no-cook pizza sauce (or healthy store-bought pizza sauce)
  • 2 cups baby arugula leaves
  • ¼ cup goat cheese crumbles (or mozzarella cheese)
  • ¼ cup portobello stems, sliced
  • ¼ cup onion, finely chopped
  • 12 cherry tomatoes, sliced
  • fresh basil leaves
  • freshly grated parmesan, for topping
  • balsamic vinegar (optional)


  1. Preheat oven to 400°F.
  2. Cut stem off each portobello mushroom cap and remove the gills using a spoon. Save the stems that aren’t woody and discard the gills.
  3. Lie the caps stem side up on a baking sheet.
  4. Fill the center of each mushroom with a quarter of the arugula, ¼ cup of the pizza sauce and 1 tablespoon of goat cheese. Then place 1 tablespoon onion, 1 tablespoon of portobello stems, a quarter of the sliced cherry tomatoes and couple fresh basil leaves on top of each.
  5. Bake for 15-20 minutes. Remove from the oven, sprinkle on a little freshly grated Parmesan cheese, top with fresh basil, drizzle with balsamic vinegar and serve.

Taken from 🙂


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