Grilled Portobello with Arugula & Tomato

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  • 6 mushroom caps
  • 2 large handfuls of arugula
  • 1 tablespoon olive oil
  • 2 garlic cloves
  • 1 tomato, cut into small slices
  • 1 cup mozzarella shredded cheese
  • ½ cup tomato sauce
  • ½ lemon, juiced
  • Salt & pepper


  1. Remove the stems and insides of mushroom caps.
  2. In a food processor, puree arugula leaves and whole garlic cloves. Add olive oil, lemon juice, salt, and pepper, then puree again.
  3. Put mushrooms on a baking pan. Spread the arugula mixture onto the insides of mushroom caps. Add a small spoonful of tomato sauce and a slice of tomato to each mushroom. Put cheese on top of each one.
  4. Bake at 400 degrees for 10-12 minutes.


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