Portobello with Arugula and Tomato

Ingredients:

• 4 Portobello mushroom
• caps 2 handfuls arugula  
• 1 tbsp. olive oil
• 2 cloves garlic
• Salt and pepper to taste
• 1 large tomato
• 1 c. shredded parmesan cheese
• 1/2 c. marinara sauce
• 1/2 lemon, juiced

Directions:

Remove the stems and insides of the mushroom caps with a spoon. In a food processor, add arugula leaves and whole garlic cloves. Puree. Add the butter, lemon juice, dashes of salt and pepper and olive oil. Puree. Generously spread the arugula butter onto the inside of the mushroom cap. Add a small spoonful of marinara sauce, then a slice of tomato. Sprinkle top with parmesan. Bake at 400 degrees for 10-12 minutes.

Nutrition Facts per 1 mushroom: 115 calories, 6g fat, 10g carbohydrates, 7g protein, 3g fiber

*Recipe adapted from www.ziplist.com