Portobello Pizzas with Peppery Greens

• Olive oil spray
• 4 fresh portobello mushrooms, stems discarded
• 2 medium Italian plum (Roma) tomatoes
• 1/4 cup bottled roasted red bell peppers, drained
• 1 cup shredded low-fat mozzarella cheese (about 4 ounces)
• 2 tablespoons sliced black olives, drained
• 1/2 teaspoon dried oregano, crumbled
• 2 tablespoons crumbled feta cheese
• 2 tablespoons white wine vinegar
• 2 1/2 teaspoons olive oil
• 1/2 to 1 teaspoon sugar
• 2 cups arugula leaves
• 2 cups watercress leaves

1. Preheat the oven to 400F.
2. Lightly spray both sides of the mushrooms with olive oil spray.
3. Place with the smooth side down on a nonstick baking sheet.
4. Bake for 10 minutes, or until tender.
5. Meanwhile, thinly slice the tomatoes and roasted peppers.
6. When the mushrooms are ready, top with the tomato slices.
7. Sprinkle with the roasted peppers, mozzarella, olives, and oregano.
8. Bake for 5 minutes, or until the mozzarella is melted.
9. Meanwhile, in a large bowl, whisk together the feta, vinegar, oil, and sugar.
10. Add the arugula and watercress, tossing to coat.
11. Arrange on plates.
12. Top with the portobellos.
13. (Per Serving)
14. Calories: 129
15. Total Fat: 7.0g
16. Saturated: 2.0g
17. Trans: 0.0g
18. Polyunsaturated: 0.5g
19. Monounsaturated: 3.0g
20. Cholesterol: 14mg
21. Sodium: 310mg
22. Carbohydrates: 8g
23. Fiber: 2g
24. Sugars: 3g
25. Protein: 10g
26. Dietary Exchanges
27. 1 Vegetable
28. 1 Very Lean Meat
29. 1 Fat

olive oil spray, portobello mushrooms, italian plum, red bell peppers, mozzarella cheese, black olives, oregano, feta cheese, white wine vinegar, olive oil, sugar, arugula, watercress leaves

Taken from www.epicurious.com/recipes/food/views/portobello-pizzas-with-peppery-greens-375681 (may not work)