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Prep Time: 10 Minutes Cook Time: 17 Minutes |
Ready In: 27 Minutes Servings: 1 |
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yum! Ingredients:
2 large portabella mushrooms, stems removed |
2 teaspoons olive oil |
4 pieces marinated eggplant, drained and sliced |
1 jarred roasted pepper, drained and sliced |
4 water-packed artichoke hearts, drained and sliced |
3 tablespoons basil, chopped |
1/4 cup arugula |
1/4 cup onion, diced |
1 teaspoon salt |
1 teaspoon pepper |
4 slices provolone cheese |
1 teaspoon crushed red pepper flakes |
1 teaspoon italian seasoning |
Directions:
1. preheat oven to 450°F.
2. drizzle mushrooms with 1 tsp oil and roast for 12 minutes.
3. layer caps with eggplant, peppers, artichokes, basil, and arugula. drizzle with 1 tsp olive oil.
4. sprinkle with onion, salt, and pepper.
5. top with 2 slices cheese per mushroom, then return to oven.
6. bake for 5 minute.
7. add italian seasoning and pepper flakes and serve!
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