*Makes 2 Portions

Ingredients:
2 portabello mushrooms, remove stem and using a spoon to scoop out the inside gills
1 cup arugula lettuce
olive oil
2 small ripe tomatoes, chopped (keeping as much juice as possible)
1 garlic clove, minced
2 tablespoon chopped onion
1 teaspoon dried basil
1 teaspoon dried oregano
salt & pepper
2 tablespoon shredded parmesan cheese
1 tablespoon diced pepperoni (optional)

Instructions:

1. Preheat oven to 400 degree F and line a baking sheet with foil and place the Portabello mushrooms bottom side face up, top with arugula.
2. In a medium sauce pan over medium high heat, drizzle on olive oil and let heat for 1-2 minutes.
3. Add the onion, garlic and tomato to the pan and cook 5-7 minutes, stirring frequently until aromatic and the tomatoes are soft. Add the basil, oregano and salt/ pepper and stir, smashing the tomatoes as much as possible.
4. Spoon the tomato mix into the arugula in the mushrooms and place in oven for 10 minutes.
5. Sprinkle on the parmesan cheese and optional pepperoni and let cook for an additional 5 minutes until melted completely.
6. Enjoy!

Macros Per Portion: 

139 calories

10.2g fat (91.8 cal)

9.2g carb

5.9g net carb

4.8g protein

(66% fat)