Ingredients:
4 fresh portabella mushrooms, stems removed
olive oil flavored cooking spray
2 tablespoons crumbled feta cheese
2 tablespoons white wine vinegar
2 1/2 teaspoons olive oil
1/2 teaspoon sugar
2 cups arugula leaves
2 cups watercress leaves
2 medium Italian plum tomatoes, thinly sliced
1/4 cup roasted red peppers, in the jar, rinsed, drained, cut into strips
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons sliced black olives
1/2 teaspoon dried oregano, crumbled
Directions:
Heat oven to 400F and spray both sides of mushrooms with olive oil.
Place smooth side down on a non-stick baking sheet; bake 10 minutes.
Meanwhile, whisk together the feta, vinegar, olive oil and sugar in a large bowl, add arugula and watercress; toss.
Put 1 cup of the salad mixture on each of four plates; set aside.
place tomato slices on baked mushrooms, sprinkle with bell pepper, cheese, olives and oregano.
Bake 5 minutes, or until cheese is melted.
place one mushroom pizza on each salad.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.