INGREDIENTS
32 ozs
portobello mushroom caps
2 tbsp
olive oil
1/2 tsp
ground pepper
1/2 cup
tomato sauce
2 cups
baby spinach
1/2 cup
sun-dried tomatoes
1/2 cup
part-skim mozzarella cheese
1/4 cup
feta cheese
1/2 tsp
italian seasoning
1 tbsp
lemon juice
2 cups
baby arugula
1/4 cup
fresh basil leaves