INGREDIENTS
2 cups
arugula leaves
4 servings
coarse salt
6
crimini mushrooms
1 Handful
flat leaf parsley
1/2 lb
fresh mozzarella
2 cloves
garlic
1 1/3 lb
ground turkey breast
4 servings
olive oil
4 servings
plum tomatoes
4 larges
portobello mushroom caps
1/2
red bell pepper
1 tsp
red pepper flakes
1/2 cup
romano
4 servings
salt and pepper
3 tbsp
tomato paste
1 tbsp
worcestershire sauce
1/2
yellow onion