Recipe by Hey Jude
This delicious recipe comes from meatlessmonday.com, which is trying to encourage people to eat no meat on Mondays, a campaign begun by Herbert Hoover in 1917, during WWI. The original intent was to conserve food during the war. Now, this campaign is being backed by the Johns Hopkins Bloomberg School of Public Health and is aimed at reducing the risk of heart disease, stroke and cancer by cutting consumption of saturated fat by at least 15%. Sounds good to me!
Top Review by cnansel
Okay this is a great combo! Even my husband who is not a fan of "peppery greens" OR feta cheese LOVED it. I have made "shroom pizzas" before but now I always have to make it with "that salad". When the water cress is not available I uses a little endive or mesclin salad in its place.
- 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 pepper, 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 See How It's Made
- Heat oven to 400° 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.